*  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
   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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