HEARTY LENTIL AND WHITE BEAN SOUP
So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!
Provided by Chungah Rhee
Categories entree
Yield 6 servings (10 cups)
Number Of Ingredients 14
Steps:
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.
LENTIL AND BEAN SOUP
Make and share this Lentil and Bean Soup recipe from Food.com.
Provided by ellie_
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
- Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
- Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
- Stir in beans and simmer for another 5 minutes.
- Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.
SOME KIND OF SOUP WITH BEANS AND LENTILS
Soups are easy to make. So this should be a snap it you follow the simple directions. Even a woman could make this soup.
Provided by MHulak
Categories Stew
Time 40m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- soak the beans in water over night.
- strain the beans and rinse them off.
- in a large stock pot bring the beans to boil using the 5 cups of water.
- once it is boiling, turn the temperature to low.
- stir in the remainder ingredients.
- put a lid on it and leave it alone for 20 minutes.
- more time is ok, 20 minutes is just to say you cooked the carrots and potatoes.
Nutrition Facts : Calories 94.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 556.9, Carbohydrate 20.6, Fiber 3.9, Sugar 4.8, Protein 3
LENTIL, BACON AND BEAN SOUP
This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra-I think it's even better the next day! -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer., Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.
Nutrition Facts : Calories 271 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 13g fiber), Protein 18g protein. Diabetic Exchanges
LENTIL-LIMA BEAN SOUP WITH SMOKED HAM
This is a twist on the traditional lentil soup, as it uses lima beans and smoked ham in addition to the lentils. It is from the R.S.V.P. section of a December 1985 issue of Bon Appetit magazine and was requested from The Buttercup Bakery in Berkeley, California. This recipe doubles or triples well and also freezes well.
Provided by Leslie in Texas
Categories Ham
Time 1h25m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Combine lima beans and enough cold water to cover in small saucepan.
- Simmer until beans are just tender, adding more water as necessary to keep beans covered, about 45 minutes.
- (Cooking times will vary depending on dryness of beans.).
- While limas are simmering, melt butter in large saucepan over medium-low heat.
- Add onions,celery tops,carrot top and garlic and cook until onion is soft, stirring occasionally, about 15 minutes.
- Roughly puree onion mixture in food processor and return to saucepan.
- Add celery,carrot,stock,lentils,ham,bay leaf and pepper and simmer until lentils are tender, about 30 minutes.
- Add lima beans and cooking liquid to saucepan and simmer 10 minutes.
- Cool completely to allow flavors to mellow.
- Season to taste with salt, remove bay leaf and reheat soup gently before serving.
Nutrition Facts : Calories 1051.8, Fat 28, SaturatedFat 16.4, Cholesterol 61.1, Sodium 4043.9, Carbohydrate 142, Fiber 54.7, Sugar 19.3, Protein 61.8
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