1 lb. pork sausage
2 med. onions, chopped
1 clove garlic, minced
4 med. parsnips, cubed
2 c. lentils
1 tbsp. salt
1/2 tsp. marjoram
2 c. canned tomatoes
2 qt. water
French bread

Cook onions, garlic and parsnips in drippings for 5 minutes.

Break up sausage in 5 quart kettle, cooking until browned. Remove meat and pour off all but 1/4 cup drippings. Cook next 3 ingredients in these drippings, then add meat and all remaining items, simmering 45 minutes.

To serve, place a slice of crusty bread in each bowl and spoon soup over top. Freezes well!