Bean Soup With Frankfurters
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INGREDIENTS 1 pound dried navy beans
8 cups water
3 cups beef broth
1 carrot, chopped
1 celery stick, chopped
4 bacon strips, cubed
2 small onions, chopped
1 teaspoon salt
1/4 teaspoon white pepper
6 frankfurters, sliced
2 tablespoons fresh parsley, choppedSoak beans overnight.
In a 3-quart saucepan bring beans, water and beef broth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes.
In a separate frying pan, cook the bacon until transparent. Add the onions; cook until golden. Set aside.
Mash soup through a sieve or food mill. Return to the pan and add the bacon-onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.
Makes 4 servings