Bean soup with frankfurters
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Navy beans; dried |
| 8 | cups | Water |
| 3 | cups | Beef broth |
| 1 | each | Carrot; chopped |
| 1 | each | Celery stalk; chopped |
| 4 | eaches | Bacon; strips, cubed |
| 2 | eaches | Onions; small, chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper; white |
| 6 | eaches | Frankfurters, sliced * |
| 2 | tablespoons | Parsley; chopped |
Directions
* Note: Use the real Frankfurters in this recipe and not the hot dogs! +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ 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 frypan 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.