Yield: 10 servings
|1 pounds||Navy Beans,dried|
|4 cups||Beef Broth|
|1 \N||Carrot, chopped|
|1 \N||Celery Stalk, chopped|
|4 \N||Thick slices of bacon,diced|
|2 \N||Onions, chopped|
|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