Big-Batch Bean Soup

Name: Big-Batch Bean Soup
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 100
Cuisine: Global
Ingredients: 3 kgs cans each) white kidney or cannellini beans, rinsed and drained; 454 grams 2-3/4 cups shredded carrots (about; 7 gallons ham or chicken stock; 473 milliliters all-purpose flour; 8 meaty ham bones; 907 grams 4-1/2 cups finely chopped onions (about; 2 teaspoons pepper; 710 milliliters cold water

Big-Batch Bean Soup is a dairy free main course. This recipe serves 100. One serving contains 1694 calories, 147g of protein, and 111g of fat. This recipe covers 47% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. If you have cannellini beans, flour, pepper, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Big Batch Three Bean Chili with Beef, Big-batch Vegetable Soup, and Aimée’s big batch Chicken Noodle Soup.

Instructions

Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender.

Ingredients you will need

Beans

Stock

Ham

Equipment you will use

Pot

Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Carrot

Onion

Pepper

Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.

Ingredients you will need

All Purpose Flour