Best 2 Frankfuter Bohnensuppe Bean Soup With Frankfurter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKFURTER)



Frankfuter Bohnensuppe (Bean Soup with Frankfurter) image

Make and share this Frankfuter Bohnensuppe (Bean Soup with Frankfurter) recipe from Food.com.

Provided by Mysterygirl

Categories     Beans

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb navy beans, dried
8 cups water
3 cups beef broth
1 carrot, chopped
1 stalk celery, chopped
4 bacon, strips, cubed
2 small onions, chopped
1 teaspoon salt
1/4 teaspoon pepper, white
6 frankfurters, sliced (Note: Use the real Frankfurters in this recipe and not the hot dogs!)
2 tablespoons parsley, chopped

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.

GERMAN BEAN SOUP (BOHNENSUPPE)



German Bean Soup (Bohnensuppe) image

Hugely chunky, thick, colorful, and peppery, this great peasant soup is filled with chewy ham, tender beans and potatoes, with carrots and green beans along for the ride for texture, color, and taste. Its an excellent hearty meal, most especially with a frosted stein of good beer and chewy bread. Posted by request. Copied and pasted from Soupsong.

Provided by Lorac

Categories     Pork

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 lb white beans, soaked overnight in water to cover
8 cups water
1/2 cup cubed bacon or 1/2 cup country ham
1/4 lb green beans, cut into bite-sized pieces
1/2 celery root, peeled and cut into bite-sized cubes (if you can't find celeriac, use 2 stalks of celery, cut into cubes)
1 carrot, peeled and cubed
1/2 leek, sliced into thin rings
1 onion, roughly chopped
1 parsley root, cubed (or 1/2 cup chopped parsley)
1/2 lb small red potato, unpeeled and cubed
1 tablespoon marjoram, crumbled between your palms
1 teaspoon thyme, crumbled between your palms
2 bay leaves
1/2 cup parsley, chopped
1 tablespoon butter
1 tablespoon flour
salt and pepper

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.

Related Topics