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Name: Tangy Bean Soup
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 c Dried great Northern beans; salt and pepper to taste; Chopped hard-cooked eggs for; 1 Small onion, chopped; 1/8 ts Ground mustard; 2 ts Brown sugar; 6 c Cold water; 1 Medium carrot, chopped; 4 ts White vinegar; 2 tb Unbleached all-purpose flour; 1 tb Soft margarine

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INGREDIENTS

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

Quarts

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Quart (357g)
Recipe Makes: 2 Quarts

Calories: 502
Calories from Fat: 63 (13%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 168.8mg		6 %
Potassium 1627.1mg		43 %
Total Carbohydrate 86.7g		25 %
	Dietary Fiber 23.4g	94 %
	Sugars, other 63.3g
Protein 25.5g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 502

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