bean_soup

Last updated September 3, 2010

"WORLDS BEST NAVY BEAN SOUP, 1962"

The culinary world was shocked and moans and groans were heard from Navy Commissarymen around the world when the US Navy announced

the 1962 winner of the Navy's annual "Worlds Best Navy Bean Soup Contest" was awarded to the Amphibious Assault Ship USS Princeton

(LPH-5) for which the winning recipe was named. But what made the decision so difficult, and to many Navy Food Service pro's so unthinkable,

was that the winning recipe "LPH-5 Bean Soup" was developed by Second Lieutenant John Vernon Perz , a Marine Food Service Officer

serving aboard the USS Princeton.

USS Princeton (LPH-5)

Pictured here following her 1961 "FRAM" modernization, with UH-34 helicopters on her flight deck.
Click photo to enlarge.

USS PRINCETON (LPH-5)

Food Service Section

2nd Lt. J. V. Perz is first row center.

It is with great pride and very little humility that

Major John Vernon Perz, USMC Retired

presents his

"LPH-5 NAVY BEAN SOUP"

Judged the Worlds Best

(in a World Wide Competition held at

US Naval Air Station, Millington Tennessee, 1962

YIELD:	6	6	EACH PORTION: 9 oz.
	PORTIONS	PORTIONS
	WEIGHT	MEASURE	METHOD
INGREDIENTS			1. Rinse beans in cold water, drain.
BEANS (PEA)	9 oz.
			2. Add beans to boiling water, cover, bring back to a boil. Boil 2 minutes. Remove from heat and let stand for 1 hour and Drain
WATER, BOILING		5 cups
			3. Add beans to warm stock, bring to a boil.
HAM STOCK		2 qt.
			4. Add puree, pepper and nutmeg.
TOMATO PUREE	3 oz.
			5. Chop al vegetables very fine. Add to beans.
PEPPER BLACK		1/2 tsp
			6. Mince ham scraps and add.
NUTMEG		Pinch
			7. Simmer 3 1/2 hours.
CARROTS	2 oz.
			8. Make a roux with flour and butter and add slowly to bean mixture, simmer 10 minutes.
CELERY	2 oz.
			9. Salt to taste.
ONIONS	2 oz.

HAM SCRAPS	2 oz.

FLOUR		1 tbsp.

BUTTER		1 tbsp.

SALT		To taste

NOTES: Corned beef stock may be used in lieu of ham stock.