Lentil and Frankfurter Soup

A trim-the-tree favorite. Make ahead -- freezes well.

Servings: 8

Ingredients:

• • 1 (16oz) package Frankfurters (can use turkey franks if preferred)

  • 1 Tbsp Olive oil or Corn oil

  • 1 cup Celery, chopped

  • 1/2 cup Green pepper, chopped

  • 1 cup Carrots, chopped

  • 1 clove Garlic, pressed or finely minced

  • 1 (16oz) package Navy beans, rinsed

  • 2 (14.5oz) cans Beef broth

  • 6 cups Water, hot

  • 1 (16oz) can Rotel tomatoes (opt, add if you want soup to be fairly spicy)

  • 1/4 tsp Black pepper, coarsely ground

  • 3 whole Bay leaves

Directions:

• 1. Slice franks 1/4in thick in pieces.

  2. Heat oil in a 4-quart pan and brown franks on all sides.

  3. Remove and refrigerate until ready to use.

  4. Put celery, green peppers, carrots, and garlic in same pan.

  5. Sauté for 10min, stirring.

  6. Remove from heat.

  7. Add beans, beef broth, water, tomatoes (opt), pepper, and bay leaves to pan with vegetables.

  8. Cover and cook 2hrs on med-low or until beans are soft.

  9. Add franks.

  10. Remove bay leaves and serve warm or put into airtight containers and freeze until ready to serve.

Note:

The word "lentil" is used in reference to the navy beans in this recipe; it contains no lentils.

Source:

Best of the Best from Missouri Cookbook (pg.74)