Tangy bean soup
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried great Northern beans |
| 6 | cups | Cold water |
| 1 | Small onion, chopped | |
| 1 | Medium carrot, chopped | |
| 1 | tablespoon | Soft margarine |
| 2 | tablespoons | Unbleached all-purpose flour |
| ⅛ | teaspoon | Ground mustard |
| 4 | teaspoons | White vinegar |
| 2 | teaspoons | Brown sugar |
| Salt and pepper to taste | ||
| Chopped hard-cooked eggs for garnish | ||
| 2½ | to | 3 hours, or until the beans are tender. |
Directions
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 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.