White Bean Soup

6# Italian or Polish Sausage, sliced and browned
4 cups chopped celery (stalk and leaves)
4 onions, chopped
3-4 tablespoons minced garlic
Brown celery, onions and garlic in small amount of oil.
Works well to microwave instead of browning.

Add

6 cans of chicken broth
12-14 cans of white beans or
6 # dried, cooked.
1 gallon chopped tomatoes

Put in large electric cooker. Simmer until flavors blend. If using dried
beans, don't have to soupy. Very good using ham instead of sausage.

White Bean Soup for 100

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

Prepare beans as usual. Place in large kettle
with stock and ham bones, cook until tender.
Stir in carrots, onion and pepper; cover and simmer for 30 minutes.
Combine flour and cold water until smooth; gradually stir into soup.
Cook for 10 minutes. If too thick add additional water. Makes 6 1/4 gallons.