Tangy Bean Soup Recipe

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Tangy Bean Soup Ingredients

1 cup dried great northern beans
6 cup cold water
1 small onion, chopped
1 medium carrot, chopped
1 tbsp soft margarine
2 tbsp unbleached all-purpose flour
1/8 tsp ground mustard
4 tsp white vinegar
2 tsp brown sugar
1 salt and pepper to taste
1 chopped hard-cooked eggs for garnis, h

A Recipe for
Tangy Bean Soup

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Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Using Cilantro:
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Tangy Bean Soup Recipe
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This is a recipe for Tangy Bean Soup from the recipe cookbook of Recipes-to-go (Bean)

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Tangy Bean Soup recipe - a tasty recipe for you to add to your collection!
Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

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Tangy Bean Soup

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Tangy Bean Soup Directions

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.

Serves: 2

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Tangy Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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