Title: Tangy Bean Soup
Categories: Soups
Yield: 2 Quarts

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini