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1 lb. Navy Beans; Dried
8 c Water
3 c Beef Broth
1 Carrot; Chopped
1 Celery Stalk; Chopped
4 Bacon; Strips, Cubed
2 Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 Frankfurters, Sliced, NOT hot dogs
2 T Parsley; Chopped
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 fry pan 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.