Navy Bean Soup
Ingredients:
| 7 lb. |
Bacon, diced ½ inch |
| 7 lb. |
Onions, diced ½ inch |
| 7 lb. |
Celery, diced ½ inch |
| 5 lb. |
Carrots, diced ½ inch |
| 8 oz. |
Garlic, chopped |
| 20 lb. |
White beans, soaked overnight |
| 13 gal. |
Chicken stock |
| ½-No.10 can |
Tomato paste |
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Cornstarch slurry if needed |
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Salt and pepper to taste |
Method:
- Render the bacon until crispy, remove the bacon, set aside and reserve the fat.
- In a steam kettle sauté the vegetables in the bacon fat until soft.
- Add the beans and stock bring to a boil and simmer until beans are tender, approx 1 hour.
- Add the tomato paste.
- Check the consistency and seasoning.
Source: Chef Keith Hammerich, CCSF
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