1. Quarter one of the onions, cube 3 carrots and 2 parsnips into 1/2 inch cubes. 2. In a large stock pot, bring 2 quarts water, beef, salt, quartered onions and cubed carrots and parsnips, bay leaves, allspice berries and peppercorns to a slow boil. 3. Boil until meat falls apart, about 2 hours. 4. If it's not enough water, add some more water. 5. Get meat, spices and vegetables out, discard the vegetables and reserve the meat. 6. Finely chop the bacon and second onion and fry in a skillet until onions are slightly browned and bacon is crisp. Set aside. 7. Add lentils to stock, bring to a boil. Meanwhile, cube remaining carrot and parsnip into 1/2 inch cubes. Depending on how long the lentils need to boil (20 to 45 minutes), add the vegetables 20 minutes before lentils are done. 8. Cube potatoes (about 1/2 inch thick) and add 15 minutes before end of cooking time. 9. Cube the beef, add 10 minutes before end of cooking time along with the fried onion and bacon. 10. Chop frankfurter and add, boil five more minutes. 11. Season to taste with additional salt, pepper and / or Bragg's Liquid Aminos. 12. Chop parsley and sprinkle over soup before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
