Tangy bean soup
Last updated 6/12/2012 1:26:11 AM. Recipe ID 60490. Report a problem with this recipe.
Title: Tangy bean soup
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
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
Garnish each serving with the chopped eggs and serve.
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