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
Ingredients
- 4 bacon strips, chopped
- 6 medium carrots, chopped
- 2 small onions, diced
- 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 ) lentils, rinsed and drained
- Fresh thyme sprigs, optional
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.