MIA'S LENTIL SOUP

Steps:

• Quarter one of the onions, cube 3 carrots and 2 parsnips into 1/2 inch cubes.
• 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.
• Boil until meat falls apart, about 2 hours.
• If it's not enough water, add some more water.
• Get meat, spices and vegetables out, discard the vegetables and reserve the meat.
• Finely chop the bacon and second onion and fry in a skillet until onions are slightly browned and bacon is crisp. Set aside.
• 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.
• Cube potatoes (about 1/2 inch thick) and add 15 minutes before end of cooking time.
• Cube the beef, add 10 minutes before end of cooking time along with the fried onion and bacon.
• Chop frankfurter and add, boil five more minutes.
• Season to taste with additional salt, pepper and / or Bragg's Liquid Aminos.
• Chop parsley and sprinkle over soup before serving.