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Bean Soup With Frankfurters

ethnic, soups

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

* 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.

Yield: 4 servings

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