| | BEAN 'N BACON SOUP |
| 1 c. | Navy beans (soak overnight) |
| 6 c. | Water |
| 5 slices | Bacon, cut up |
| 1 | Med. onion, chopped |
| 1 c. | Diced potatoes |
| 1 c. | Diced celery |
| 1 c. | Shredded carrot |
| 1 (19 oz. | ) can tomatoes |
| 1 can | Tomato soup |
| 1 1/2 c. | Milk |
| 2 tbsp. | Flour |
Saute bacon and onion, add beans and 6 cups water and the water the beans soaked in. Simmer 1 hour. Add vegetables and cook until tender. Add flour and milk last. Simmer. Can be frozen