Lentil Soup

• 3/4 lb. dried lentil beans
• 2 carrots, sliced
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 Tbsp. butter, melted
• 1 lb. Polish sausage, sliced, browned and drained
• 1/2 lb. cooked ham, chopped
• 1 bay leaf
• 1 tsp. ground thyme
• 1 whole clove
• 1 tsp. sugar
• 1 tsp. vinegar
• 1 tsp. tomato paste
• 1 envelope brown gravy mix
• 4 c. water
• 2 medium potatoes, cubed

1. Sort and wash beans.
2. Place beans in a large Dutch oven.
3. Cover with water 2-inches above beans; let soak overnight.
4. Saute carrots, onions and celery in butter in a large Dutch oven.
5. Add remaining ingredients except potatoes.
6. Drain beans; add to vegetable mixture.
7. Cover and simmer 25 minutes.
8. Add potatoes and cook an additional 20 minutes.
9. Add water for a thinner consistency, if desired.
10. Remove bay leaf.
11. Yield:
12. 3 quarts. Works great in crock-pot, too.

beans, carrots, onions, stalks celery, butter, sausage, bay leaf, ground thyme, clove, sugar, vinegar, tomato paste, brown gravy mix, water, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490894 (may not work)