Idaho Lentil Soup - cooking recipe

Ingredients

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

Preparation

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