al quie's thick lentil soup

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,