Ingredients for Bacon And Lentil Soup
- 4 slices bacon
- 2 cloves garlic
- 1/2 cup shredded cabbage
- 1 large carrot
- 2 stalks celery
- 1 (28-ounce) can crushed tomatoes
- 1 cup brown or green lentils
- 4 cups chicken stock
- 2 tablespoons bacon fat
- 1 large onion or 2 leeks
- 1 cup green beans
- salt to taste
- pepper to taste
- fresh parsley or chives for garnish
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How to Make Bacon And Lentil Soup
- Dice 4 slices of bacon into small pieces and cook in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
- Add 1 large chopped carrot, 2 chopped celery stalks, and 1 chopped onion (or 2 leeks, white and light green parts only) to the pot. Cook for 5-7 minutes, until softened.
- Add 2 minced cloves of garlic and cook for 1 minute more until fragrant.
- Stir in 1 (28-ounce) can of crushed tomatoes, 4 cups of chicken stock, and 1 cup of brown or green lentils (rinsed).
- Bring to a simmer, then reduce heat and cook for 20 minutes, or until lentils are almost tender.
- Add 1 cup of trimmed and halved green beans (or other vegetables like spinach, zucchini, or potatoes).
- Continue to simmer for another 15 minutes, or until all vegetables are tender.
- Stir in 1/2 cup of shredded cabbage (optional).
- Simmer for 5 more minutes. Season with salt and pepper to taste.
- Stir in the reserved crispy bacon before serving. Garnish with fresh parsley or chives (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
35g
Fat
22g
Carbs
12g
