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Kidney Bean And Frankfurter Soup

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Ingredients
  Red kidney beans 1⁄4 Ounce (400 Gram, Soaked Overnight And Drained)
  Water 8 1⁄3 Pint
  Onion 1 Medium, finely chopped
  Bay leaf 1
  Winter savory 1 Teaspoon, chopped
  Dried basil 1⁄4 Teaspoon
  Salt To Taste
  Frankfurters 8 Ounce (250 Gram, Cut Into 6 Mm/1/4 In Thick Slices)
  Worcestershire sauce 1 Tablespoon
  Dry mustard 1 Teaspoon
Directions

Cook the beans in boiling salted water for 1 1/2 to 2 hours or until they are tender.
Drain well.
Bring the measured water to the boil in a saucepan.
Add the beans and onion, then the bay leaf, savory, basil and salt and pepper to taste.
Simmer for 20 minutes or until the beans are tender.
Add the remaining ingredients and simmer for a further 10 minutes or until the frankfurters are heated through.
Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean

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