Yield: 12 Servings
|2 slices||Bacon; diced in thirds|
|1 cup||Chopped onion|
|1 cup||Diced carrots|
|½||Clove garlic; minced|
|6 cups||Cold water|
|4 cups||Beef broth|
|½ cup||Tomato paste|
|1 cup||Diced raw potatoes|
|1½ cup||Dry lentils|
|2 tablespoons||Red wine vinegar|
|2 cups||Sliced smoked turkey sausage|
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 1-½ hours.
Add vinegar and sausages and cook another ½ 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, .