Lentil, Bacon and Bean Soup

Name: Lentil, Bacon and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Ingredients: 4 bacon strips, chopped; 6 medium carrots, chopped; 2 small onions, diced; Olive oil, optional; 2 tablespoons tomato paste; 2 garlic cloves, minced; 1 teaspoon minced fresh thyme; 1/2 teaspoon pepper; 5 cups chicken stock; 1 cup dry white wine or additional chicken stock; 2 cans (15 to 16 ounces each) butter beans, rinsed and drained; 2 cans (15 ounces each) cooked lentils, rinsed and drained; 6 fresh thyme sprigs

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

Ingredients

4 bacon strips, chopped
6 medium carrots, chopped
2 small onions, diced
Olive oil, optional
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon pepper
5 cups chicken stock
1 cup dry white wine or additional chicken stock
2 cans (15 to 16 ounces each) butter beans, rinsed and drained
2 cans (15 ounces each) cooked lentils, rinsed and drained
6 fresh thyme sprigs

Directions

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, adding olive oil if necessary, 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. Serve with thyme sprigs.

Test Kitchen tips

Top with a dollop of sour cream for a cool flavor 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 fiber), 18g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat.

Originally published as Lentil, Bacon and Bean Soup in Taste of Home December 2017

Reviews

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Average Rating:

Ann

Jul 24, 2018

You state butter beans and lima beans are about the same thing in this receipe. I will differ with you, they are completely different beans and taste completely different. I would not use lima beans in this receipe.
Katherine

May 31, 2018

Loved it! I used turkey bacon and added 1T butter to saute the carrots & onions. Seasoning was just right for my taste per recipe. I think this soup would be very amenable to using a variety of different veggies and meats depending on what you had on hand. Made 12 cups at 173 calories per cup as I made it.
Carol

Jan 25, 2018

I made this yesterday and it was delicious and flavorful. I made half a recipe, and used 5 oz. dried lentils instead of the canned. This was just about right. I used lima beans instead of butter beans, because I had them on hand. I microwaved the carrots for a couple of minutes before adding them to soften them up a bit. I used homemade chicken broth, and ended up adding a total of 4 C of liquid (including 1/2 C of white wine). The recipe can use some salt, I added it to taste. This soup was great with a dollop of sour cream on top, along with a salad and some rolls. I'll definitely make it again!
beach033

Jan 22, 2018

I made this soup for Sunday supper. We all liked it and appreciated how hearty it was. Easy to make . I did use white beans rather than butter beans and it worked! It's a keeper.