Lentil, Bacon and Bean Soup
“This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra—I think it’s even better the next day!” —Janie Zirbser, Mullica Hill, New Jersey
Lentil, Bacon and Bean Soup
Lentil, Bacon and Bean Soup
| Servings | Prep Time | Cook Time |
| 8servings | 15minutes | 30minutes |
| Servings | Prep Time |
| 8servings | 15minutes |
| Cook Time |
| 30minutes |
Ingredients
- 4 bacon strips chopped
- 6 medium carrots chopped
- 2 small onions diced
- 2 tbsp tomato paste
- 2 garlic cloves minced
- 1 tsp fresh thyme minced
- 1/2 tsp pepper
- 5 cups chicken stock
- 1 cup dry white wine (or additional chicken stock)
- 2 cans butter beans (15 or 16 oz. each), rinsed and drained
- 2 cans lentils (15 oz. each), rinsed and drained
- fresh thyme sprigs optional
Portions: servings
Units:
Ingredients
Portions: servings Units: |
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer.
- Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.
Recipe Notes
- Top with a dollop of sour cream for a cool flavour contrast.
- Use shredded chicken or turkey as a leaner alternative to bacon.
- Butter bean or lima bean, it's pretty much the same thing—although butter bean sounds a little more appealing to us.
Nutrition Facts
1 cup: 271 calories, 6g fat (2g saturated fat), 9mg cholesterol, 672mg sodium, 41g carbohydrate (7g sugars, 13g fibre), 18g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat.
