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.

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