Bean and Frankfurter Soup

Name: Bean and Frankfurter Soup
Yield: Makes 6 to 8 servings
Ingredients: 2 tblsp. brown sugar; 1 lb. frankfurters; 3 tblsp. vinegar; 3 tblsp. Worcestershire sauce; 4 c. water; 2 c. dried lima beans; 1 tblsp. salt; 1 onion, thinly sliced; ½ tsp. dry mustard; ½ tsp. pepper

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Good with toasted cheese sandwiches, lettuce salad, ice cream

Ingredients

2 c. dried lima beans
4 c. water
2 c. thawed Super

Gluten-free
Soup
Vegetarian

Method

Soak beans overnight in water to cover.
Place beans in large pan. Add water, stock, onion, salt, pepper and mustard. Simmer in tightly covered saucepan about 1½ hours, or until beans are soft. Mash beans or put through food mill.
Return bean purée to saucepan. Add vinegar, Worcestershire sauce and sugar.
Slice frankfurters; add to soup. Bring