Best 4 Frankfuter Bohnensuppe Bean Soup With Frankfurter Recipes

Frankfuter Bohnensuppe(Bean Soup with Frankfurters) image

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.

Nutrition Facts :

Frankfuter Bohnensuppe (Bean Soup with Frankfurter) image

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:

Linsensuppe (German Lentil Soup With Frankfurter Slices) image

Provided by twissis

Time 1h10m

Yield 6 Soup Servings, 6 serving(s)

Number Of Ingredients 12

1 cup brown lentils
1 tablespoon vegetable oil
1 onion (finely chopped)
1 leek (finely chopped)
1 carrot (finely diced)
2 celery ribs (chopped)
4 ounces lean bacon
2 bay leaves
6 1/4 cups water
2 tablespoons fresh parsley (chopped, plus extra to garnish)
8 ounces frankfurters (sliced)
salt & freshly ground black pepper

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. :-).

Nutrition Facts : Calories 358.1, Fat 21.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 612.2, Carbohydrate 25.3, Fiber 10.9, Sugar 2.7, Protein 15.5

German Bean Soup (Bohnensuppe) image

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.