1 lb. dried navy beans
6 c. water
2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 bay leaf
4 slices bacon
2 med. onions, finely chopped
1 sm. green pepper, finely chopped
1/2 c. finely chopped carrots
1 (8 oz.) can tomato sauce
1 tsp. minced fresh parsley

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight.

Drain beans; cover with 6 cups water. Add salt, pepper, garlic, and bay leaf.

Cook bacon until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Add onion and green pepper to drippings; saute until tender. Add onion, green pepper, and carrots to beans. Bring to a boil; cover and simmer 1 hour.

Add tomato sauce and parsley to soup; cover and simmer an additional 30 minutes or until tender. Ladle into serving bowls; sprinkle with reserved bacon. Yield: about 3 quarts.