Frankfurter Bohnensuppe should use real German frankfurters, more of a sausage and definitely not American hot dogs. The soup is rich and flavorful.
Frankfurter Bohnensuppe (Bean Soup with Frankfurters)
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 1 pound navy beans; dried
- 8 Cups water
- 3 Cups beef broth
- 1 carrot; chopped
- 1 celery stalk; chopped
- 4 bacon strips, cubed
- 2 onions; small, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper; white
- 6 frankfurters, sliced *
- 2 Tablespoons parsley; chopped
- * Note: Use real Frankfurters (German sausage) in this recipe and not the hot dogs!
- Soak beans overnight. In a 3-quart saucepan bring beans, water and beef broth 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.