Tangy bean soup Recipe

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Tangy bean soup

Artist:	_	Yield:	2
Categories:	Soups & Stews	Rating:	0
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Ingredients:

1	cup	Dried great Northern beans
6	cup	Cold water
1		Small onion, chopped
1		Medium carrot, chopped
1	tbsp	Soft margarine
2	tbsp	Unbleached all-purpose flour
1/8	tsp	Ground mustard
4	tsp	White vinegar
2	tsp	Brown sugar
		Salt and pepper to taste
		Chopped hard-cooked eggs for
		-garnish

Procedures:

1	In a large soup pot, soak the beans overnight in water to cover.
2	Drain and add the cold water, onion and carrot.
3	Simmer, covered, for 2 ?to 3 hours, or until the beans are tender.
4	puree the beans and vegetables in a blender or food processor, or force through a metal colander or food mill.
5	Return the bean mixture to the soup pot.
6	in a small saucepan, melt the margarine and blend in the flour.
7	Add the flour mixture, mustard, vinegar, and brown sugar to the soup pot and cook until slightly thickened, stirring frequently.
8	Add the salt and pepper.
9	garnish each serving with the chopped eggs and serve.