Combine bacon drippings, onions, carrots and celery in 4-gal. kettle. Cook, covered, 20 minutes.
Stir in flour, then remaining ingredients, except frankfurters and salt. Simmer, uncovered, 3 hours. After 1 hour, cut meat from bones; chop. Return meat and bones to kettle.
Just before serving, remove the bones, add sliced frankfurters to heat; add salt to