Title: Bean Soup with Frankfurters
Categories: German Blank
Yield: 4 Servings
| 1 | lb | Navy Beans, Dried |
| 8 | c | Water |
| 3 | c | Beef Broth |
| 1 | | Carrot, Chopped |
| 1 | | Celery Stalk, Chopped |
| 4 | sl | Bacon Strips, Crumbled |
| 2 | | Onions, Small, Chopped |
| 1 | ts | Salt |
| 1/4 | ts | Pepper, White |
| 6 | | Frankfurters, Sliced * |
| 2 | tb | Parsley, Chopped |
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
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Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
broth to a boil. Cook for about 1 hour. Add carrots and celery and
continue cooking for 30 minutes. In a separate fry pan cook the bacon
until transparent. Add the onions; cook until golden. Set aside. Mash
soup through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.