Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Navy Beans,dried 2 Onions, chopped
6 c Water 1 ts Salt
4 c Beef Broth 1/2 ts Pepper
1 Carrot, chopped 1/2 ts Thyme or sage
1 Celery Stalk, chopped 6 Frankfurter Sausages,sliced
4 Thick slices of bacon,diced 2 tb Parsley, chopped

Soak beans overnight. In a 3-quart soup pot bring beans, water and
beef broth to a boil. Reduce heat and simmer an hour. Add carrot and
celery and continue cooking for 30 minutes. In a separate pan cook
the bacon until almost done. Add the onions; cook until golden. Set
aside. Mash soup through a sieve or use a food mill. Return the
puree to the pot, add the bacon onion mixture and seasonings. Reheat.
Add the Frankfurters and cook about 5 min. Serve and garnish each
bowl with parsley.

Optional: You can also add garlic and red pepper [but it wouldn't be
German any more!] or substitute diced cooked smoked hocks or ham for
the bacon. Or cook the carrot and celery separately and add them to
the soup after it has been pureed , so that it has some texture.

Posted by Jim Weller.
Submitted By JIM WELLER On 10-20-95

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