-
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.
