Bean Soup With Frankfurters

• 1 lb. navy beans, dried
• 8 c. water
• 3 c. beef broth
• 1 carrot, chopped
• 1 celery, chopped
• 4 bacon strips, cubed
• 2 small onions, chopped
• 1 tsp. salt
• 1/4 tsp. white pepper
• 6 frankfurters, sliced *
• 2 Tbsp. parsley, chopped

1. Soak beans overnight.
2. In a 3-quart saucepan bring beans, water and beef broth to a boil.
3. Cook for about 1 hour.
4. Add carrot and celery and continue cooking for 30 minutes.
5. In a separate frypan cook the bacon until transparent.
6. Add the onions; cook until golden.
7. Set aside. Mash soup through sieve or food mill.
8. Return to pan and add the bacon-onion mixture, salt and pepper.
9. Add frankfurters; reheat about 5 minutes.
10. Sprinkle soup with chopped parsley and serve.

navy beans, water, beef broth, carrot, celery, bacon, onions, salt, white pepper, frankfurters, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800298 (may not work)