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 Recipe photo by Taste of Home
2 cans (15 to 16 ounces each) butter beans, rinsed and drained
2 cans (15 ounces each ) lentils, rinsed and drained
Fresh thyme sprigs, optional
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 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.
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.
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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.
Reviews
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.
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.
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!
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.