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Lentil, Bacon and Bean Soup
From Statesboro Market2Go
<p>A cozy savory soup that’s full of fresh vegetables and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Serves: 8
Ingredients
4 strips
Bacon
6 medium sized
Carrots (chopped)
2 small
Onion (diced)
2 tablespoons
Tomato paste
2 cloves
Garlic (minced)
1 teaspoon
Fresh thyme (minced)
1/2 teaspoon
Pepper
5 cups
Chicken stock
1 cup
Dry white wine (or additional chicken stock)
32 ounces
Butter beans
30 ounces
Lentils
Fresh thyme sprigs (optional)
Sour cream (optional)
Step by Step Instructions
- Cook the bacon in a Dutch oven until crisp. Remove and drain. Cook and stir the carrots and onions in bacon drippings for 3 to 4 minutes. Add tomato paste, garlic, thyme and pepper. Cook for 1 more minute.
- Add stock and wine (if using), and increase heat to medium-high. Cook for 2 minutes. Stir in the butter beans, lentils and bacon.
- Bring the mixture to a boil, then reduce the heat, then cover & simmer for 5 minutes. Uncover continue simmering for 15 to 20 minutes. garnish with extra thyme and sour cream if desired.