Idaho Lentil Soup

Name: Idaho Lentil Soup
Yield: Makes 50 servings
Ingredients: ½ tsp. garlic powder (optional); 8 branches celery, finely chopped; ½ c. bacon drippings; ⅓ c. flour; 2 meaty ham bones; 3¼ lbs. lentils, washed; 3 large carrots, chopped; ½ lb. onions, thinly sliced; 3¼ gals, beef broth or bouillon; Salt; 6 frankfurters, diagonally sliced; 2 tsp. pepper; 1 tblsp. sugar; 2 bay leaves (optional)

Preparation info

Makes
50
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

This 4-gallon recipe freezes well

Ingredients

½ c. bacon drippings
½ lb. onions, thinly sliced
3 large

Soup

Method

Combine bacon drippings, onions, carrots and celery in 4-gal. kettle. Cook, covered, 20 minutes.
Stir in flour, then remaining ingredients, except frankfurters and salt. Simmer, uncovered, 3 hours. After 1 hour, cut meat from bones; chop. Return meat and bones to kettle.
Just before serving, remove the bones, add sliced frankfurters to heat; add salt to