Bean & Bacon Soup ( Revised )
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10 Servings
1 lb Navy Beans,dried
6 c Water
4 c Beef Broth
1 Carrot, chopped
1 Celery Stalk, chopped
4 Thick slices of bacon; diced
2 Onions, chopped
1 ts Salt
1/2 ts Pepper
1/2 ts Thyme or sage
6 Frankfurter Sausages; sliced
2 tb Parsley; chopped
Soak beans overnight. Drain. In a 3-quart soup pot bring beans, water
and beef broth to a boil. Reduce heat and simmer an hour or more
until beans are tender. 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.
Also reserve a cup of whole beans from the puree and add back to the
soup later.
Jim Weller
From: Jim Weller Date: 21 Jan 96
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