Frankfurter and Lentil Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Make ahead - freezes well Ingredients:
1 (16 ounce) package frankfurters |
1 tablespoon olive oil or 1 tablespoon corn oil |
1 cup celery, chopped |
1 cup carrot, chopped |
1/2 cup green pepper, chopped |
1 garlic clove, finely minced |
1 (16 ounce) package navy beans, rinsed |
2 (14 1/2 ounce) cans beef broth |
6 cups hot water |
1 (16 ounce) can rotel tomatoes |
1/4 teaspoon pepper |
3 whole bay leaves |
Directions:
1. Slice franks 1/4 inch think in pieces. Heat oil in a 4-quart pan and brown franks on all sides.
2. Remove an refrigerate until ready to use.
3. Put celery, green pepper, carrots, and garlic in same pan. Saute for 10 minutes, stirring. Remove from heat.
4. Add beans, beef broth, water, tomatoes (optional), pepper, and bay leaves to pan with vegetables.
5. Cover and cook for 2 hours on medium low or until beans are soft.
6. Add franks. Remove bay leaves and serve warm.
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