Idaho Lentil Soup

Preparation info

  • Difficulty

    Easy

  • Makes

    50

    servings

Appears in

Farm Journal’s Country Cookbook

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 carrots, chopped
  • 8 branches celery, finely chopped
  • c. flour
  • lbs. lentils, washed
  • 2 meaty ham bones
  • gals, beef broth or bouillon
  • 1 tblsp. sugar
  • 2 tsp. pepper
  • ½ tsp. garlic powder (optional)
  • 2 bay leaves (optional)
  • 6 frankfurters, diagonally sliced
  • Salt

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 taste.