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.