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Add a photoServings: 12
Ingredients
- 3 1/4 gal WATER
- 2 gal WATER, Cool
- 1 lb BACON,SLICED FZ
- 1 lb CARROTS FRESH
- 6 3/8 lb TOMATOES # 10 CAN
- 5 lb POTATOES FRENCH FZ
- 2 lb ONIONS DRY
- 3 1/2 quart BEANS WHITE DRY 2 LB
- 3 c. SOUP GRAVY BASE BEEF
- 2 tsp PEPPER BLACK 1 LB CN
Directions
- 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN Cool WATER.
- 2. COVER WITH Cool WATER; BRING TO A BOIL; BOIL 2 Min. TURN OFF HEAT.
- COVER; LET STAND 1 HOUR.
- 3. COMBINE SOUP AND GRAVY BASE WITH WATER. Add in TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 Hrs Or possibly Till BEANS ARE TENDER.
- 4. LIGHTLY BROWN BACON. Add in CARROTS, ONIONS, PEPPER AND POTATOES. COOK 10MINUTES, STIRRING OCCASIONALLY; Add in TO BEAN Mix. Add in TOMATOES; SIMMER 25MINUTES Or possibly Till VEGETABLES ARE TENDER.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 4, 1 LB 4 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED 1 LB SHREDDED CARROTS, AND 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
- NOTE:
- 2. IN STEP 4, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- 3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-
- 4.
- SERVING SIZE: 1 C. (7 3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2394g | |
| Recipe makes 12 servings | |
| Calories 1148 | |
| Calories from Fat 176 | 15% |
| Total Fat 19.75g | 25% |
| Saturated Fat 6.34g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 464mg | 19% |
| Potassium 5637mg | 161% |
| Total Carbs 185.45g | 49% |
| Dietary Fiber 43.8g | 146% |
| Sugars 16.33g | 11% |
| Protein 65.33g | 105% |
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