Bean And Bacon Soup Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Navy Beans, dried
2: Onions, chopped
6 cup: Water,
1 tsp: Salt,
4 cup: Beef Broth,
1/2 tsp: Pepper,
1: Carrot, chopped
1/2 tsp: Thyme or sage,
1: Celery Stalk, chopped
6: Frankfurter Sausages, sliced
4 Thick slices: of bacon, diced
2 tbsp: Parsley, chopped
Directions:
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 wouldnt 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
Source from luhu.jp
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 wouldnt 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
Source from luhu.jp