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

Lentil bacon and bean soupTaste of Home
Servings Prep Time Cook Time
8servings 15minutes 30minutes
Servings Prep Time
8servings 15minutes
Cook Time
Portions: servings
Portions: servings
  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.
  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.
Recipe Notes
  • Top with a dollop of sour cream for a cool flavour 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 fibre), 18g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat.