Source: U.S. Department of Defence
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Bean Soup with Smoked, Cured Ham Hocks
Source: U.S. Department of Defence | |
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 SOUPS No.P 008 01
BEAN SOUP WITH SMOKED, CURED HAM HOCKS
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
140 cal
23 g
9g
2g
4 mg
650 mg
79 mg
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
2-1/2 lbs
PORK,HOCKS,(CURED & SMOKED),FROZEN
CARROTS,FRESH,SHREDDED
1 lbs
1 qts 1/8 cup
1-1/4 lbs
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
ONIONS,FRESH,CHOPPED
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
2-1/8 lbs
1 qts
WATER,COLD
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.
Place thawed, smoked, cured pork hocks in water to cover. Simmer 1 hour; remove from heat; cool. Remove lean meat; chop into
4
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.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 140 cal |
| Carbohydrates: | 23 g |
| Protein: | 9g |
| Fat: | 2g |
| Cholesterol: | 4 mg |
| Sodium: | 650 mg |
| Calcium: | 79 mg |
| 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. Place thawed, smoked, cured pork hocks in water to cover. Simmer 1 hour; remove from heat; cool. Remove lean meat; chop into 4 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence