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Big-Batch Bean Soup
Serves: 100

6 pounds dry white beans (about 3-1/2 quarts)
7 gallons ham or chicken stock
8 ham bones
4-1/2 cups finely chopped onion (about 2 pounds)
2-3/4 cups shredded carrots (about 1 pound)
2 teaspoons pepper
3 cups cold water
2 cups all-purpose flour

Rinse beans. Place in a large kettle with stock and ham bones;
bring to a boil. Reduce heat; cover and simmer for 2 to 3 hours or
until the beans are tender. Stir in onion, carrots and pepper;
cover and simmer for 30 minutes. Combine cold water and flour
until smooth; gradually stir into soup. Cook for 10 minutes. If
too thick, add additional water.

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