Frankfurter Bohnensuppe (Bean Soup with Frankfurters)

Frankfurter Bohnensuppe (Bean Soup with Frankfurters) Ingredients

1 lb Navy Beans; Dried	2 Onions; Small, Chopped
8 c Water	1 ts Salt
3 c Beef Broth	1/4 ts Pepper; White
1 Carrot; Chopped	6 Frankfurters, Sliced *
1 Celery Stalk; Chopped	2 tb Parsley; Chopped
4 Bacon; Strips, Cubed

Instructions for Frankfurter Bohnensuppe (Bean Soup with Frankfurters)

* 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 on Feb 24, 1998

Main Ingredient: SoupCuisine: German

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Ingredient Insight - look inside this recipe

Bacon	Beans	Beef	Carrot
Celery	Onion	Parsley	Salt

German Soups Celery Bean Carrot Onion Parsley Lunch

for flavor and categorization

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