Golden Bean Soup with Bacon

Bean soups are among my favorites and are popular nearly everywhere. The United States Senate, for instance, made it a law years ago that the Senate Dining Room must always have bean soup on its menu. (Thus the many interesting recipes for "Senate Bean Soup" you see everywhere--all different and all claiming to be the one true actual recipe from the Senate Dining Room. Sure.)

One of the best bean soup recipes I've run across is G. Schultz's Superb Ham and Bean Soup, which you can see at http://www.beanbible.com/modules.php?op=... But, you know, you can make any number of uniquely delicious bean soups by varying the recipe just a little bit. Almost all are worth making.

So, of course, I have another one for you here. This Gold Bean Soup with Bacon goes easy on the meat and features carrots, onions, and green onions. (How many recipes call for both regular onions and green onions? This recipe catches my interest just for that unique touch. Yes, I know--I'm easily entertained.) It's the sprinkle-on topping of crumbled bacon, parsley, brown sugar, and lemon rind, however, that makes it really different. Brown sugar in my bean soup? I've got to try it.

• 1/2 pound dried great northern beans
• 4 slices bacon
• 1 cup onion, chopped
• 1 1/2 cups carrots, sliced
• 1 garlic clove, minced
• 1/2 cup green onions, chopped
• 2 cups water
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon black pepper
• 29 ounces vegetable broth
• 1/4 cup fresh parsley, chopped
• 1 teaspoon brown sugar
• 1/2 teaspoon lemon rind, grated

Sort and wash beans and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and set them aside.

Cook the bacon in the Dutch oven over medium heat until crisp. Remove bacon from pan and drain all but 2 tablespoons bacon fat from the pan. Crumble the bacon and set it aside. Add the carrot, onion, green onions, and garlic to the bacon fat and sauté for 3 minutes. Add the beans, 2 cups water, red pepper, black pepper, and broth. Bring to a boil. Cover and simmer for 45 minutes or until the beans are tender.

Combine crumbled bacon, parsley, brown sugar, and lemon rind; stir well. Sprinkle over soup when you serve it.

Yield: 4 servings of 1 1/2 cups each.

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