Ann'S Hearty Bean Soup

• 2 (No. 300) cans Bush's Best navy beans
• 2 slices bacon, cut in half
• 1/4 c. chopped green pepper (optional)
• 1/4 c. chopped onion
• 1/2 c. chopped carrot
• 2 tsp. parsley flakes
• 1/2 tsp. sugar
• 1/8 tsp. red pepper
• 1/4 tsp. pepper
• 1 tsp. salt
• 1 c. water
• 1 (No. 303) can tomatoes
• 1 clove garlic

1. Cook bacon in large heavy saucepan until crisp.
2. Drain and set aside.
3. Leave a small amount of drippings in pan (about 1 tablespoon).
4. Add green pepper, onion, carrot and garlic.
5. Cook 5 minutes and add tomatoes which have been mashed or cut into small pieces.
6. Stir in beans with salt, pepper and sugar.
7. Simmer 30 minutes to 1 hour.
8. Add crumbled bacon and parsley flakes.
9. Cook 5 minutes more.
10. Serve in warmed soup bowls.
11. This is delicious made the day before and reheated slowly at serving time.

navy beans, bacon, green pepper, onion, carrot, parsley flakes, sugar, red pepper, pepper, salt, water, tomatoes, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855176 (may not work)