| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 12 | Servings | |
INGREDIENTS
| 2 | sl | Bacon; diced in thirds |
| 1 | c | Chopped onion |
| 1 | c | Diced carrots |
| 1/2 | Clove garlic; minced | |
| 6 | c | Cold water |
| 4 | c | Beef broth |
| 1/2 | c | Tomato paste |
| 1 | c | Diced raw potatoes |
| 1 1/2 | c | Dry lentils |
| 1 | ts | Salt |
| 2 | Whole cloves | |
| 2 | Bay leaves | |
| 2 | tb | Red wine vinegar |
| 2 | c | Sliced smoked turkey sausage |
INSTRUCTIONS
In large soup kettle, sauce bacon, onions, carrots, and garlic until onion is tender. Add water, broth, tomato paste, potatoes, lentils, salt, cloves and bay leaves. Simmer, covered, for 1-1/2 hours. Add vinegar and sausages and cook another 1/2 hour. Remove bay leaves before serving. Makes 12 servings. ARKANSAS GAZETTE, 1989 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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