Bean and Frankfurter Soup

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Farm Journal’s Country Cookbook

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 Soup Stock
  • 1 onion, thinly sliced
  • 1 tblsp. salt
  • ½ tsp. pepper
  • ½ tsp. dry mustard
  • 3 tblsp. vinegar
  • 3 tblsp. Worcestershire sauce
  • 2 tblsp. brown sugar
  • 1 lb. frankfurters

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 to boil; simmer 15 minutes.