1/2 pound dried great northern beans
4 bacon slices
1 1/2 cups sliced carrots
1 cup chopped onion
1/2 cup chopped green onions
1 clove garlic, minced
2 cups water
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
29 ounces vegetable broth
1/4 cup chopped fresh parsley
1 teaspoon brown sugar
1/2 teaspoon grated lemon rind
Sort and wash beans; place in a large ovenproof 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 1 hour. Drain beans in a colander; set aside. Cook bacon in
Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2
tablespoons bacon fat in pan. Crumble bacon; set aside. Add carrot, onion, green
onions, and garlic to bacon fat in pan; saute 3 minutes. Add beans, 2 cups
water, red pepper, black pepper, and broth; bring to a boil. Cover, reduce heat,
and simmer 45 minutes or until beans are tender. Combine crumbled bacon,
parsley, brown sugar, and lemon rind; stir well. Sprinkle over soup. Yield: 4 (1
1/2 cup) servings.
