| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | German | German, Soups | 4 | Servings |
INGREDIENTS
| 1 | lb | Navy beans; dried |
| 8 | c | Water |
| 3 | c | Beef broth |
| 1 | Carrot; chopped | |
| 1 | Celery stalk; chopped | |
| 4 | Bacon; strips, cubed | |
| 2 | Onions; small, chopped | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper; white |
| 6 | Frankfurters, sliced * | |
| 2 | tb | Parsley; chopped |
INSTRUCTIONS
* 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“To ignore our Creator is the height of selfishness”