What, more soup? This time it's BEAN & BACON

          I often use the "Quick-Soak" method with dried beans which eliminates the overnight soaking.  To "Quick-Soak" place the dried beans in a large pot and cover with water several inches above the beans.  Bring to the boil and boil for 2 minutes; cover the pot and turn off the heat.  Allow beans to soak for one hour.  Drain and proceed as you would after soaking the beans overnight.

                      =  Bean & Bacon Soup  =

• 1 pound dried navy beans
• 6 cups cold water
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1 bay leaf
• 4 slices bacon, sliced into 1/4-inch pieces
• 1 large onion, finely chopped
• 1 green pepper, finely chopped
• 1/2 cup finely chopped carrots
• 1 8-ounce can tomato sauce
• 1 tablespoon minced, fresh parsley
• Grated Parmesan
1.  Sort and wash beans.  Place the beans in a large Dutch oven; cover with water 2-inches above the beans and let soak overnight.
2.  Drain beans; cover with the 6 cups of cold water.  Add salt, pepper, garlic and bay leaf.
3.  Cook the bacon until crisp; set aside reserving drippings.  Add onion and green pepper to the drippings and sauté until tender.  Add the onion, green pepper and the carrots to the beans.  Bring to a boil; cover and simmer one hour.
4.  Add tomato sauce and parsley to the soup; cover and simmer an additional 30 minutes or until tender, adding the reserved bacon during the last 5 minutes.  Ladle soup into serving bowls and sprinkle with the grated Parmesan.
                                                       Yield, about 3 quarts