Bean and Frankfurter Soup

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Good with toasted cheese sandwiches, lettuce salad, ice cream


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


  • 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