Tangy bean soup

Yield: 2 Quarts

Measure 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.

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.

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