Lunch: Big-Batch Bean Soup Recipe

Ingredients

6 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
8 meaty ham bones
7 gallons ham or chicken stock
4-1/2 cups finely chopped onions (about 2 pounds)
2-3/4 cups shredded carrots (about 1 pound)
2 teaspoons pepper
2 cups all-purpose flour
3 cups cold water

Instructions

Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender.
Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.

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