Bean and bacon soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Navy Beans,dried |
| 6 | cups | Water |
| 4 | cups | Beef Broth |
| 1 | Carrot, chopped | |
| 1 | Celery Stalk, chopped | |
| 4 | Thick slices of bacon,diced | |
| 2 | Onions, chopped | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Thyme or sage |
| 6 | Frankfurter Sausages,sliced | |
| 2 | tablespoons | Parsley, chopped |
Directions
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