| 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 |
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 MM-Recipes Digest V4 #118 by kc6dmq@ix.netcom.com (Michael J.
Reeves) on Apr 27, 1997
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