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Bean Soup with Frankfurters

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German Soups/stews

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

Directions:

* 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