Yield: 12 Servings
Measure | Ingredient |
---|---|
2 slices | Bacon; diced in thirds |
1 cup | Chopped onion |
1 cup | Diced carrots |
½ \N | Clove garlic; minced |
6 cups | Cold water |
4 cups | Beef broth |
½ cup | Tomato paste |
1 cup | Diced raw potatoes |
1½ cup | Dry lentils |
1 teaspoon | Salt |
2 \N | Whole cloves |
2 \N | Bay leaves |
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, .