Time 10h Yield 8 Number Of Ingredients 22 Steps:
Note: Use the real Frankfurters 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 frypan 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.
Time 1h35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
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 frypan 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.
Time 1h10m Yield 6 Soup Servings, 6 serving(s) Number Of Ingredients 12 Steps:
Rinse lentils thoroughly under cold running water (brown lentils don’t need to be soaked b4 cooking). Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves. Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft. Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot. Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley. PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I’d appreciate that info. :-).
Time 2h10m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon. Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour. Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves. Bring back to a boil, reduce heat, and simmer for another hour. While the soup is cooking, melt the butter over low heat in a saucepan. Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough. When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle. Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes. When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.
