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 soupPhoto: Taste of Home
Servings Prep Time Cook Time
8servings 15minutes 30minutes
Servings Prep Time
8servings 15minutes
Cook Time
Portions: servings
Portions: servings
  1. 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.
  2. 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.