8 quart pot.

1 lb. sweet Italian sausage
5 c. Swanson chicken broth (3 cans - 14 1/2 oz.)
1 1/2 c. lentils
1 (2 lb.) can tomatoes
1 onion (cut fine)
2 cloves garlic, minced
1/2 tsp. dried oregano
1 bay leaf
1 tbsp. vinegar
1 c. brown rice
3 carrots (cut fine)
1 stalk celery (cut fine)
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 c. parsley (minced)

Buy bulk sausage or remove the skin from link sausage. Fry slightly to remove the fat. Cut vegetables through blender or processor, if you have one. In a large pot combine 3 CUPS WATER plus 3 cans chicken broth, vegetables, seasonings, sausage. Hold back parsley and vinegar. Bring to a boil. Then simmer covered 45 to 55 minutes. Stir in parsley and vinegar, salt and pepper last. Serves 10. Freezes well.