bean and bacon soup

Soak beans overnight. In a 3-quart soup pot bring beans, water and beef broth to a boil. Reduce heat and simmer an hour. Add carrot and celery and continue cooking for 30 minutes. In a separate pan cook the bacon until almost done. Add the onions; cook until golden. Set aside. Mash soup through a sieve or use a food mill. Return the puree to the pot, add the bacon onion mixture and seasonings. Reheat. Add the Frankfurters and cook about 5 min. Serve and garnish each bowl with parsley. Optional: You can also add garlic and red pepper [but it wouldn't be German any more!] or substitute diced cooked smoked hocks or ham for the bacon. Or cook the carrot and celery separately and add them to the soup after it has been pureed , so that it has some texture. Posted by Jim Weller. Submitted By JIM WELLER On 10-20-95