Lentil, Bacon and Bean Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook extra since I think it's even better the next day! —Janie Zirbser, Mullica Hill, New Jersey
Ingredients
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4 bacon strips, chopped
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6 medium carrots, chopped
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2 small onions, diced
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2 tablespoons tomato paste
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2 garlic cloves, minced
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1 teaspoon minced fresh thyme
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1/2 teaspoon pepper
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5 cups chicken stock
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1 cup dry white wine or additional chicken stock
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2 cans (15 to 16 ounces each) butter beans, rinsed and drained
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2 cans (15 ounces each) lentils, rinsed and drained
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Fresh thyme sprigs, optional
Directions
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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.
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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.
Nutrition Facts
1 cup: 271 calories, 6g fat (2g saturated fat), 9mg cholesterol, 672mg sodium, 41g carbohydrate (7g sugars, 13g fiber), 18g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat.
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