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Bowl of hearty mixed lentil and bean soup garnished with bacon and herbs

Hearty & Smoky: Grandma’s Lentil, Bacon, and Bean Soup

Between the hearty lentils and the tender beans, this soup is a nutritional powerhouse that is naturally filling and energy-boosting.
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Course: main dish
Cuisine: American
Keyword: bean soup, beans, butter beans, lentils, soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 269kcal
Cost: $10.00

Equipment

  • 1 large Dutch oven (with a lid)
  • 1 large spoon
  • 1 knife
  • paper towel
  • 1 large Slotted spoon

Ingredients 

  • 6 medium carrots, chopped
  • 4 bacon strips, chopped
  • 2 Tbsps tomato paste
  • 1 tsp minced fresh thyme
  • 2 small onions, diced
  • ½ tsp pepper
  • 2 garlic cloves, minced
  • 5 cups chicken stock
  • 2 cans (15 oz. each) cooked lentils, rinsed and drained
  • 1 cup dry white wine or additional chicken stock
  • 2 cans (15 to 16 oz. each) butter beans, rinsed and drained
  • 6 fresh thyme sprigs

Instructions

  • In the large dutch oven, cook the bacon over medium heat until crispy, stirring occasionally.
  • Remove the bacon with a slotted spoon, and drain the bacon on paper towels.
  • Cook and stir the carrots and the onions in the bacon drippings, until crisp and tender about 4 minutes.
  • Add the garlic, thyme, tomato paste and pepper. Let this cook for about 1 to 2 minutes longer.
  • Add the chicken stock and wine. Increase the heat to medium high. Cook about 2 minutes , stirring to loosen the brown bits from the pot.
  • Stir in the bacon, butter beans, and the lentils. Bring this mixture to a boil. Reduce the heat on this mixture, and let it simmer, covered for about 4 to 5 minutes.
  • Now, uncover the pot and continue simmering until the vegetables are tender about 20 more minutes.
  • Serve topped with thyme sprigs.

Notes

Grandma always said that lentils can save the day when t comes to a last minute dinner prep.  
They are high in protein and fiber, and the tiny beans make great additions to soups and stews.  
Dried lentils do cook up in about 20 to 30 minutes, however, the canned lentils do decrease the prep time even further for you.
Grandma advised me that dried lentils come in different varieties, such as brown, orange, and green, but that they can be interchangeably in most recipes.  

Nutrition

Nutrition Facts
Hearty & Smoky: Grandma’s Lentil, Bacon, and Bean Soup
Serving Size
 
1 cup
Amount per Serving
Calories
269
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
7
mg
2
%
Sodium
 
661
mg
29
%
Carbohydrates
 
39
g
13
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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