Title: Frankfurter Bohnensuppe (Bean Soup with Frank
Categories: German Soup
Yield: 4 Servings
| 1 | lb | Navy Beans; Dried |
| 8 | c | Water |
| 3 | c | Beef Broth |
| 1 | | Carrot; Chopped |
| 1 | | Celery Stalk; Chopped |
| 4 | | Bacon; Strips, Cubed |
| 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
froth to a boil. Cook for about 1 hour. Add carrot 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.