Soak beans overnight. Drain. In a 3-quart soup pot bring beans, water and beef broth to a boil. Reduce heat and simmer an hour or more until beans are tender. 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.

Also reserve a cup of whole beans from the puree and add back to the soup later.

Jim Weller