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Frankfurter Bohnensuppesoups, german 1 lb navy beans; dried 8 cup water 3 cup beef broth 1 each carrot; chopped 1 each celery stalk; chopped 4 each bacon; strips, cubed 2 each onions; small, chopped 1 teaspoon salt 1/4 teaspoon pepper; white 6 each frankfurters, sliced * 2 tablespoon parsley; chopped * 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 fry pan 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.
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