Lincoln's German Bean Soup w/Frankfurters

1 pound navy beans; dried
8 cups water
3 cups beef broth
1 carrot; chopped
1 celery stalk; chopped
4 bacon; strips, cubed
2 onions; small, chopped
1 teaspoon salt
1/4 teaspoon pepper; white
6 frankfurters, sliced *
2 tablespoons parsley; chopped

* note: Use the real frankfurters in this recipe and not the hot dogs!


Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate fry pan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.