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 1-1/2 hours.

Add vinegar and sausages and cook another 1/2 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