Lentil Bean Soup
|Carrots||2 , diced|
|Celery stalks||2 , diced|
|Vienna sausage||2 Can (20 oz)|
|Frozen potatoes||1 Cup (16 tbs), shredded|
Soak lentils in water several hours or overnight.
Dice bacon and cook in electric cooker or deep skillet.
Add onion, carrots and celery and cook until bacon is fairly crisp. (Don't pour off grease.)
Add lentils that have been washed well and the 2 quarts of water, salt to taste and add a ham bone if you wish.
Cook several hours until done.
A little while before serving, cut up two cans of Vienna sausage and add to soup.
Also some shredded frozen potatoes during latter part of cooking makes the soup heavier and are a good addition to the mixture.
You may add a bit more water if you prefer a thinner mixture.