BEEF, BACON AND LENTIL SOUP

Beef, Bacon and Lentil Soup image

Provided by Michelle Berteig

Categories Pork

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 15

Previous Next

1 1/2 cups dried lentils
5 cups cold water
8 ounces bacon, diced
1 lb ground chuck
1 large onion, chopped
1/2 cup chopped bell pepper
1 large carrot, chopped
1 large tomatoes, chopped
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups warm water
1 teaspoon beef base or 1 beef bouillon cube
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons vinegar

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.