Bean Soup With Frankfurters Recipe
Ingredients
| Dried navy beans | 1 Pound | |
| Water | 8 Cup (128 tbs) | |
| Beef bouillon/Basic beef stock | 3 Cup (48 tbs) | |
| Carrot | 1 , chopped | |
| Celery stalk | 1 , chopped | |
| Bacon strip | 4 , cubed | |
| Onions | 2 Small, chopped | |
| Salt | 1 Teaspoon | |
| White pepper | 1⁄4 Teaspoon | |
| Frankfurters | 6 , sliced | |
| Chopped parsley | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2770 Calories from Fat 907
% Daily Value*
Total Fat 101 g155.9%
Saturated Fat 6.5 g32.4%
Trans Fat 0 g
Cholesterol 252 mg84%
Sodium 8329 mg347%
Total Carbohydrates 324 g107.9%
Dietary Fiber 118.5 g474.1%
Sugars 31.9 g
Protein 151 g301.6%
Vitamin A 258% Vitamin C 105.4%
Calcium 115.7% Iron 179.8%
*Based on a 2000 Calorie diet
Directions
In 3-quart saucepan bring beans, water, and broth to boil; cook about 1 hour.
Add carrot and celery; cook 30 minutes.
Cook bacon in separate frypan until transparent.
Add onions; cook until golden.
Set aside.
Mash soup through sieve or food mill; return to pan.
Add bacon mixture, salt, and pepper.
Add frankfurters; reheat about 5 minutes.
Sprinkle with parsley; serve.
Chef
