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Bean Soup

1 1/4 c. beans (navy)
5 c. water
4 slices bacon
1 onion, chopped
1 clove garlic, crushed
1 carrot, thinly sliced
1 green pepper, chopped
1 tomato, chopped
3 tbsp. butter
3 tbsp. flour
1 can beef broth
2 tsp. salt
2 tsp. vinegar


Soak beans overnight. Cook one hour in same water used to soak beans. Cook bacon in fry pan until crisp. Add vegetables; saute 5 minutes. Drain; add to beans. Melt butter; add flour, beef broth, salt, and vinegar. Add to bean mixture. Cook 30 minutes longer.


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