Hearty Bean Soup

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

1. Cook bacon in a 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. Cook 5 minutes.
5. Add tomatoes which have been mashed or cut into small pieces.
6. Stir in navy beans along with salt, pepper and sugar. Simmer 30 minutes to an hour.
7. Add crumbled bacon and parsley flakes.
8. Cook 5 minutes more.
9. This is delicious when made the day before and reheated slowly at serving time.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=794286 (may not work)