Bean Soup With Frankfurters
| 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 | t | Salt |
| 1/4 | t | Pepper, white |
| 6 | Frankfurters, sliced * | |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 668
Calories From Fat: 223
Total Fat: 24.9g
Cholesterol: 37.6mg
Sodium: 1674.7mg
Potassium: 1752.5mg
Carbohydrates: 77.9g
Fiber: 29.6g
Sugar: 8.2g
Protein: 35.6g