Bacon Lentil Soup

Bacon Lentil Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 154.6
  • Total Fat: 3.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 962.3 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 7.8 g
  • Protein: 9.4 g

View full nutritional breakdown of Bacon Lentil Soup calories by ingredient


Introduction

Clean the fridge and create a satisfying soup with cabbage, spinach, mushrooms, carrots and more. Clean the fridge and create a satisfying soup with cabbage, spinach, mushrooms, carrots and more.
Number of Servings: 8

Ingredients

    4 slices Uncured Bacon (nitrite/nitrate free)
    2 cups raw onions, chopped (I used mix of white and red)
    2 cloves garlic, chopped
    1 cup diced or sliced carrots
    3 cups fresh cabbage, chopped
    2 cups fresh spinach, chopped
    1/2 cup fresh mushrooms, chopped
    1 cup mild salsa
    1 Tbsp. Safflower Oil (or preferred oil)
    2 cups Free-Range Chicken Broth
    6 cups water
    2 1/2 cups dry lentils
    1 tsp. dried parsley or thyme
    1 tsp. dried sweet marjoram (optional)



Tips

Garnish with hot sauce and a dab of sour cream (not included in calorie count)

Substitute salsa with diced tomatoes (may affect sodium count)

Serve with your favorite whole grain or gluten-free toasted bread. (Ezekiel Low-Sodium Bread shown in picture)


Directions

Chop all ingredients beforehand - onions, garlic, carrots, cabbage, spinach and mushrooms. Brown 4 slices uncured bacon in pan. Drain and set aside. Saute onions until transparent in 1 tablespoon oil. Add other chopped ingredients, salt and pepper and soften for a few minutes. Pour in 2 cups chicken broth, salsa and seasonings, and continue to cook vegetables. Add 2.5 cups dry lentils and approximately 5-6 cups water. Bring to boil for a few minutes, then place lid on pot and simmer on low to medium heat for 40 minutes or until lentils reach desired tenderness. Serve warm.

Serving Size: Maikes 8 1-cup servings of soup