Tangy Bean Soup

* Exported from MasterCook *

TANGY BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dried great Northern beans
6 c Cold water
1 Small onion, chopped
1 Medium carrot, chopped
1 tb Soft margarine
2 tb Unbleached all-purpose flour
1/8 ts Ground mustard
4 ts White vinegar
2 ts Brown sugar
Salt and pepper to taste
Chopped hard-cooked eggs for
-garnish

In a large soup pot, soak the beans overnight in water
to cover. Drain and add the cold water, onion and
carrot. Simmer, covered, for 2 1/2 to 3 hours, or
until the beans are tender.

Puree the beans and vegetables in a blender or food
processor, or force through a metal colander or food
mill. Return the bean mixture to the soup pot.

In a small saucepan, melt the margarine and blend in
the flour. Add the flour mixture, mustard, vinegar,
and brown sugar to the soup pot and cook until
slightly thickened, stirring frequently. Add the salt
and pepper.

Garnish each serving with the chopped eggs and serve.



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