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Bean Soup with Frankfurter
1 lb Navy beans; dried
3 c Beef broth
1 Celery, chopped
2 Onions; small, chopped
1/4 ts Pepper; white
2 tb Parsley; chopped
8 c Water
1 Carrot; chopped
4 Bacon; strips, cubed
1 ts Salt
6 Frankfurters, sliced
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.
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