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Bean Soup with Frankfurters

1 pound dry navy beans
8 cups water
3 cups beef broth
1 carrot, peeled and chopped
1 celery rib, chopped
4 strips of bacon
2 onions, chopped
1 teaspoon salt
1/4 teaspoon white pepper
6 frankfurters, sliced
2 tablespoons chopped flat-leaf parsley

1. Soak dry navy beans overnight. Drain.
2. In a kettle, bring the beans, water, and beef broth to a boil and cook for about 1 hour. Add chopped carrot and chopped celery rib and continue cooking for 30 minutes. In a skillet, cook strips of bacon until transparent. Add chopped onions and cook until brown. Set aside.
3. In a blender or food processor, puree the soup. Return to the pan and add the bacon/onion mixture, salt, and white pepper. Add sliced frankfurters and reheat for about 5 minutes. Sprinkle with chopped parsley.

Makes 8 servings.

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