OLD FASHIONED NAVY BEAN SOUP (169)    RECIPE (114)

• BEANS, WHITE, DRY, GREAT NORTHERN
  QUANTITY:   5.8125
  ASSOCIATED NUTRIENT:   BEANS, GREAT NORTHERN, BOILED, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   5.8125
• WATER, TAP
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   WATER
• BACON BITS, COOKED
  QUANTITY:   .75
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .1875
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .0625
• CARROTS, FRESH, DICED
  QUANTITY:   .875
  ASSOCIATED NUTRIENT:   CARROTS, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .875
• TOMATOES, CND
  QUANTITY:   6.375
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   6.375
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563

1) COVER BEANS WITH WATER AND SOAK OVERNIGHT; DRAIN AND ADD FRESH WATER TO
   COVER BEANS (4 GAL). ADD BACON PIECES. SIMMER UNTIL BEANS ARE TENDER.
   REMOVE HALF OF THE BEANS AND PUREE. ADD PUREED BEANS TO SOUP MIXTURE FOR
   THICKENING.
2) ADD ONIONS, GREEN PEPPERS AND CARROTS. SIMMER 30 MINUTES. ADD CANNED
   TOMATOES. ADD WATER TO DESIRED YIELD. HEAT.
3) ADD SEASONING AND SERVE.