Bean & Bacon Soup ( Revised ) Recipe
Yield: 10 servingsYield: 10 servings
Recipe by luhu.jp
Ingredients:
1 lb: navy beans,dried,
6 cup: water,
4 cup: beef broth,
1: carrot, chopped,
1: celery stalk, chopped,
4 thick slices: of bacon, diced
2: onions, chopped,
1 teaspoon: salt,
1/2 teaspoon: pepper,
1/2 teaspoon: thyme or sage,
6: frankfurter sausages, sliced
2 tablespoon: parsley, chopped
Directions:
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 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.
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
Yield: 10 servings
Source from luhu.jp
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 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.
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
Yield: 10 servings
Source from luhu.jp