Idaho Lentil Soup

• 1/2 c. bacon drippings
• 1/2 lb. onions, thinly sliced
• 3 large carrots
• 8 branches celery, finely chopped
• 1/3 c. flour
• 3 1/4 lb. lentils, washed
• 2 meaty ham bones
• 3 1/4 gal. beef broth or bouillon
• 1 Tbsp. sugar
• 2 tsp. pepper
• 1/2 tsp. garlic powder (optional)
• 2 bay leaves
• 6 frankfurters, diagonally sliced
• salt

1. Combine bacon drippings, onions, carrots and celery in 4 gallon kettle.
2. Cook, covered, 20 minutes.
3. Stir in flour, then other ingredients, except the sliced frankfurters.
4. Simmer, uncovered, 3 hours.
5. After 1 hour, cut meat from bones; chop. Return
6. meat and bones to kettle.
7. Just before serving, remove the bones; add sliced frankfurters to heat and salt to taste. Makes 50 servings.

bacon, onions, carrots, celery, flour, ham bones, beef broth, sugar, pepper, garlic, bay leaves, frankfurters, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452594 (may not work)