Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         dried great northern beans
   4                    bacon slices
   1 1/2  cups          sliced carrot
   1      cup           chopped onion
     1/2  cup           chopped green onions
   1                    garlic clove -- minced
   2      cups          water
     1/4  teaspoon      crushed red pepper
     1/8                tespoon black pepper
  29      ounces        vegetable broth
     1/4  cup           chopped fresh parsley
   1      teaspoon      brown sugar
     1/2  teaspoon      grated lemon rind

Preparation:

1. 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. 2. 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. 3. Combine crumbled bacon, parsley, brown sugar, and lemon rind; stir well. Sprinkle over soup.

Nutritional Information:

2 P/M, 1 FR/V, 140 C.