2 (10 1/2 oz.) cans condensed beef consomme
3 1/2 c. water
1/2 c. lentils, rinsed
3 bacon slices, diced
1 c. (8 oz.) tomato sauce
1 (1 1/2 oz.) pkg. Lawry's spaghetti sauce seasoning blend with imported mushrooms
2 cloves garlic
1/2 tsp. Lawry's seasoned salt
1/2 tsp. Lawry's seasoned pepper
1/2 c. coarsely shredded cabbage
1/2 c. uncooked elbow macaroni (smallest size)
1 (10 oz.) pkg. frozen mixed vegetables

In Dutch oven, place consomme, water, lentils, and bacon. Bring to a boil; reduce heat and simmer covered 1 hour. Add tomato sauce and spaghetti sauce seasoning blend with imported mushrooms. Blend well. Insert toothpick into each garlic clove, add to soup with seasoned salt, seasoned pepper, and cabbage. Simmer 25 minutes.

Bring soup to a boil; add macaroni, vegetables, blend well. Simmer about 10 minutes or until macaroni is tender. Remove garlic. Serve with crusty French or Italian bread.