1 sm. bag dried lentils (2 c.)
1/4 c. butter
2 c. diced cooked ham
1 clove garlic, minced
2 c. diced celery
1 c. chopped onion
1 c. sliced carrots
2 c. cubed potatoes
1/2 c. tomato puree
2 whole cloves
2 bay leaves
6 c. water
4 c. beef broth
2 tbsp. red wine vinegar
Salt and ground pepper to taste

Soak lentils overnight in water to cover. In a 6 quart soup kettle lightly saute onion, celery, ham, garlic and carrots in butter. Add lentils which have been drained and rinsed. Add remaining ingredients (except vinegar) and simmer for 1 1/2 hours. Add vinegar before serving. (Can substitute regular vinegar).