Recipe: Hot Dog Bean Soup (Pillsbury, 1983)

HOT DOG BEAN SOUP

1 (16 oz.) pkg. (about 2 1/3 cups) dry Great Northern or navy beans
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 cup chopped onions
2 quarts water
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons margarine or butter
2 tablespoons flour
1 (10 3/4-oz.) can condensed chicken broth
1 lb. wieners, sliced

In 6-quart Dutch oven, cover beans with water; soak overnight or at least 12 hours.

Drain. Return beans to Dutch oven; add carrots, celery, onions, 2 quarts water, pepper and garlic powder. Bring to boil; reduce heat and simmer, uncovered, 2 hours until beans are tender.

Remove 1/2 cup bean mixture and place in small bowl, mash well; set aside.

In small saucepan, melt margarine. Stir in flour; cook, stirring constantly, until smooth and bubbly. Gradually add chicken broth; blend well. Remove from heat. Add mashed beans; mix well. Stir into soup.

Add wieners and cook, stirring occasionally, until thoroughly heated.

Makes 8 servings (1 1/2 cups each)
From: Recipelink.com
Source: Recipe booklet: Country American Cookbook, The Pillsbury Company, 1983