| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | German | German, Soups/stews | 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. Posted to MM-Recipes Digest V4 #118 by [email protected] (Michael J. Reeves) on Apr 27, 1997
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