Name: Frankfurter Bohnensuppe (Bean Soup with Frankfurters)
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

Your pastors will be consistently “afflicted,” as 2 Corinthians 4:8 declares. Their personal life will be scrutinized. Their labor will be relentless. Their family will be tested. Their freedoms in Christ will be limited. Their decisions will be questioned. If it goes well all the glory to God. Yet if it doesn’t, it is the pastor’s fault. As Paul said, they will be afflicted in “every way.” Changing churches or careers will seem like the greener pasture. Yet pastors must remember that God is sovereign and because He is in control, they are not, as the verse say, “crushed.” As one pastor said, “Squeezed, but not squashed.”

Randy Smith

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.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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