Navy Bean Soup

• 1 1/2 c. navy beans, dried
• 5 bacon slices
• 2 c. chopped red bell pepper
• 2 c. chopped onion
• 1 c. chopped carrot
• 1 tsp. sugar
• 1 tsp. onion powder
• 1/4 tsp. black pepper
• 1/8 tsp. ground red pepper
• 4 cloves garlic, minced
• 3 (16 oz.) cans fat free chicken broth
• 1/2 c. fresh chopped parsley

1. Sort and wash beans; place in large pot or dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain. Cook bacon until crisp; crumble and set aside. Add bell pepper and next 8 ingredients to drippings in bacon pan; saute 10 minutes or until browned. Stir in broth, scraping pan to loosen bacon bits. Add beans. Bring to a boil, reduce heat and simmer 1 hour or until beans are tender. Serve in bowl, topped with crumbled bacon and parsley.

navy beans, bacon, red bell pepper, onion, carrot, sugar, onion powder, black pepper, ground red pepper, garlic, chicken broth, fresh chopped parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81964 (may not work)