Bean Soup with Carrot Salsa
INGREDIENTS:
5 ga WATER
1 qt WATER; COLD
2 ga WATER; COLD
1 qt WATER TO COVER
2 1/2 lb PORK HOCKS HAM FZ
1 lb CARROTS FRESH
2 lb ONIONS DRY
3 1/2 qt BEANS WHITE DRY 2 LB
12 oz FLOUR GEN PURPOSE 10LB
3 c SOUP GRAVY BASE BEEF
2 ts PEPPER BLACK 1 LB CN
5 ga WATER
1 qt WATER; COLD
2 ga WATER; COLD
1 qt WATER TO COVER
2 1/2 lb PORK HOCKS HAM FZ
1 lb CARROTS FRESH
2 lb ONIONS DRY
3 1/2 qt BEANS WHITE DRY 2 LB
12 oz FLOUR GEN PURPOSE 10LB
3 c SOUP GRAVY BASE BEEF
2 ts PEPPER BLACK 1 LB CN
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER.
2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT. COVER; LET STAND 1 HOUR.
3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER. PLACE HOCKS IN WATER TO COVER. SIMMIER 1 HOUR; REMOVE FROM HEAT; COOL. REMOVE LEAN MEAT; CHOP INTO SMALL PIECES.
4. ADD CARROTS, ONIONS, PEPPER AND CHOPPED HAM HOCKS TO BEAN MIXTURE. SIMMER 30 MINUTES.
5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO SOUP; COOK 10 MINUTES. : **ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.
2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P00801
SERVING SIZE: 1 CUP (7 3
2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT. COVER; LET STAND 1 HOUR.
3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER. PLACE HOCKS IN WATER TO COVER. SIMMIER 1 HOUR; REMOVE FROM HEAT; COOL. REMOVE LEAN MEAT; CHOP INTO SMALL PIECES.
4. ADD CARROTS, ONIONS, PEPPER AND CHOPPED HAM HOCKS TO BEAN MIXTURE. SIMMER 30 MINUTES.
5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO SOUP; COOK 10 MINUTES. : **ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.
2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P00801
SERVING SIZE: 1 CUP (7 3