6	pounds	dry white beans (about 3½ quarts)
7	gallons	ham or chicken stock
8		ham bones
4½	cups	finely chopped onion (about 2 pounds)
2¾	cups	shredded carrots (about 1 pounds)
2	tsp.	pepper
3	cups	cold water
2	cups	all-purpose flour

Rinse beans. Place in a large kettle with stock and ham bones; bring to a boil.  Reduce heat; cover and simmer for 2-3 hours or until the beans are tender.  Stir in onion, carrots and pepper; cover and simmer for 30 minutes.  Combine cold water and flour until smooth; gradually stir into soup.  Cook for 10 minutes.  If too thick, add additional water.

100 servings (about 6¼ gallons)