1 lb Navy beans; dried
8 c  Water
3 c  Beef broth
1    Carrot; chopped
1    Celery stalk; chopped
4    Bacon; strips, cubed
2    Onions; small, chopped
1 ts Salt
1/4 ts Pepper; white
6    Frankfurters, sliced *
2 tb Parsley; chopped

* Note: Use the real Frankfurters in this recipe and not the hot dogs!
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Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
froth to a boil. Cook for about 1 hour. Add carrot and celery and continue
cooking for 30 minutes. In a separate frypan cook the bacon until
transparent. Add the onions; cook until golden. Set aside. Mash soup
through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.