Bean and bacon soup

Yield: 10 servings

Measure Ingredient
1 pounds Navy Beans,dried
6 cups Water
4 cups Beef Broth
1 \N Carrot, chopped
1 \N Celery Stalk, chopped
4 \N Thick slices of bacon,diced
2 \N Onions, chopped
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Thyme or sage
6 \N Frankfurter Sausages,sliced
2 tablespoons Parsley, chopped

Soak beans overnight. In a 3-quart soup pot bring beans, water and beef broth to a boil. Reduce heat and simmer an hour. Add carrot and celery and continue cooking for 30 minutes. In a separate pan cook the bacon until almost done. Add the onions; cook until golden. Set aside. Mash soup through a sieve or use a food mill. Return the puree to the pot, add the bacon onion mixture and seasonings. Reheat.

Add the Frankfurters and cook about 5 min. Serve and garnish each bowl with parsley.

Optional: You can also add garlic and red pepper [but it wouldn't be German any more!] or substitute diced cooked smoked hocks or ham for the bacon. Or cook the carrot and celery separately and add them to the soup after it has been pureed , so that it has some texture.

Posted by Jim Weller.

Submitted By JIM WELLER On 10-20-95

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