Hearty Lentil Bacon And Beef Soup Recipes

Steps:

• Dissolve the beef soup base or the beef bouillon cube in the warm water.
• Combine the lentils and the cold water in a soup pot and bring to a boil.
• Lower the heat, cover, and simmer for 45 minutes.
• While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
• Add the ground chuck to the skillet and brown. Drain well.
• Add the beef, bacon and vegetables to the lentils.
• Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
• Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
• Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Steps:

• Rinse the lentils under cold running water and drain.
• Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
• Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
• Add the lentils, then pour in the stock and water and bring slowly to the boil. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
• Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. Slice into 1cm thick slices.
• When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
• Simmer for 2 to 3 minutes, remove bay leaves and serve.

Steps:

• Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
• Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
• Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.