BEAN SOUP WITH SMOKED, CURED HAM HOCKS

Ingredients

Ingredient Weight Measure Issue
BEANS,WHITE,DRY 6-1/4 lbs 3 qts 2 cup
WATER,COLD 16-3/4 lbs 2 gal
HAM BROTH (FROM MIX) 5 gal
PORK,HOCKS,(CURED & SMOKED),FROZEN 2-1/2 lbs
CARROTS,FRESH,SHREDDED 1 lbs 1 qts 1/8 cup 1-1/4 lbs
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
WATER,COLD 2-1/8 lbs 1 qts

Method

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 Prepare stock according to recipe. Add to beans; bring to a boil; cover; simmer 2 hours or until beans are tender.
4 Place thawed, smoked, cured pork hocks in water to cover. Simmer 1 hour; remove from heat; cool. Remove lean meat; chop into
small pieces.
5 Add carrots, onions, pepper and chopped ham hocks to bean mixture. Simmer 30 minutes.
6 Blend flour and water to form a smooth paste. Stir into soup; cook 10 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
140 cal 23 g 9 g 2 g 4 mg 650 mg 79 mg

Portion

1 Cup

Yield

100


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