Bean and Bacon Soup #2

• 1 lb dry navy beans, sorted and rinsed
• 6 cups water
• 2 cloves garlic, crushed
• 2 teaspoons salt
• 14 teaspoon ground black pepper
• 1 bay leaf
• 4 slices bacon
• 2 onions, chopped
• 1 green bell pepper, seeded and chopped
• 2 carrots, peeled and chopped
• 1 (8 ounce) can tomato sauce
• 1 teaspoon crushed dried parsley

1. Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2. Add water, garlic, salt, pepper and bay leaf.
3. Cover and simmer for 1 1/2 hours.
4. Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel.
5. Set aside.
6. Add onions and bell pepper to pan drippings; saute until tender.
7. Add to beans along with carrots.
8. Cover and simmer for 1 hour.
9. Add tomato sauce and parsley.
10. Cover and simmer an additional 30 minutes.
11. Remove the bay leaf before serving with reserved bacon crumbled on top.

navy beans, water, garlic, salt, ground black pepper, bay leaf, bacon, onions, green bell pepper, carrots, tomato sauce, parsley

Taken from www.food.com/recipe/bean-and-bacon-soup-2-79355 (may not work)