Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 4¼ gallon | WATER |
| 1 quart | WATER; COLD |
| 2 gallons | WATER; COLD |
| 1 pounds | CARROTS FRESH |
| 6⅜ pounds | TOMATOES # 10 CAN |
| 2 pounds | ONIONS DRY |
| 3½ quart | BEANS WHITE DRY 2 LB |
| 3 cups | SOUP GRAVY BASE BEEF |
| 2 teaspoons | 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.
4. ADD CARROTS, ONIONS, PEPPER AND TOMATES 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 (1⅓ 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: P00803
SERVING SIZE: 1 CUP (7 3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .