Beef, Bacon and Lentil Soup

Beef, Bacon and Lentil Soup

This homemade soup is one of the easiest, yummiest ways to eat all your vegetables.

Beef, Bacon and Lentil Soup Recipe

Beef, Bacon and Lentil Soup

1 ½ cups dried lentils

5 cups cold water

8 oz. bacon, diced

1 lb. ground chunk

1 large onion, chopped

½ cup chopped bell peppers

1 large carrot, chopped

1 large tomato, chopped

1 ½ Tbsp.  butter

1 ½ Tbsp. flour

2 cups warm water mixed with 1 tsp. BEEF SOUP BASE

1 ½ tsp. salt

1/8 tsp. PENZEYS FRESHLY GROUND PEPPER

1 tsp. FORWARD!, optional

2 Tbsp. vinegar

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Combine the lentils and water in a soup pot and bring to a boil.  Lower the heat, cover and simmer for 45 minutes.

While the lentils simmer, brown the bacon in a skillet and remove to a paper towel-lined plate to drain.  Discard the bacon drippings.  Add the ground chuck to the skillet and cook until nicely browned.  Drain well.  Add the beef, bacon and vegetables to the lentils.

Melt the butter in the skillet, blend in the flour, and then add the salt, PEPPER, FORWARD! (if using) and vinegar.  Cook, stirring constantly, until thickened and bubbly, about 3 minutes.

Pour the water mixed with BEEF SOUP BASE, stir well to blend, and then add to the soup pot and bring to a boil.  Lower the heat, cover, and simmer for 1 ½ to 2 hours or until the flavors are well-blended

(Recipe for Beef, Bacon and Lentil Soup was in Penzeys Spices catalog)