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I don’t know where the summer has gone but it definitely feels like fall and even looks like it! Time for a nice warm comforting bowl of soup. I found a new recipe in the Taste of Home magazine awhile ago. I tried this weekend and it was a winner. One Pa Lloyd suggested I add some potatoes the next time I make it. The first time I make a recipe I like to follow the recipe to the letter then decide if I want to tweak it more to our liking. Potatoes would be a good addition but I liked it without too. I wasn’t able to find canned lentils here in town. I had a half a package of dry lentils on hand so I cooked them according to the directions on the package. Added them to the soup after they were cooked, always rinse them with water. Drain and add fresh water before cooking them, it takes 15-20 minutes.
Lentil, Bacon and Bean Soup:
4 bacon strips, chopped
6 medium carrots, peeled and chopped
1 medium onion, diced
olive oil if needed
2 Tablespoons tomato paste
2 garlic cloves, minced
1 Tablespoon minced fresh thyme
1/2 tsp. pepper
5 cups chicken broth
1 cup dry white wine or additional chicken stock
2 cans ( 15-16 oz. each) butter beans, rinsed and drained
2 cans ( 15 oz. each) cooked lentils, rinsed and drained
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with 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 longer. Have a great week!