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Bean and Bacon Soup

1 lb Navy beans, dried
6 c Water
2 ts Salt
1/4 ts Pepper
2 Garlic cloves; minced
1 Bay leaf
4 sl Bacon
2 md Onions; finely chopped
1 sm Green pepper; finely chopped
1/2 c Carrots; finely chopped
8 oz Tomato sauce
1 ts Parsley, fresh; minced


Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight.

Drain beans; cover with 6 cups water. Add salt, pepper, garlic, and bay leaf.

Cook bacon until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Add onion and green pepper to drippings; saute until tender. Add onion, green pepper, and carrots to beans. Bring to a boil; cover and simmer 1 hour.

Add tomato sauce and parsley to soup; cover and simmer an additional 30 minutes or until tender. Ladle into serving bowls; sprinkle with reserved bacon.


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