Hearty Lentil Bacon and Beef Soup
Warm up with a bowl of Hearty Lentil Bacon and Beef Soup, a robust and satisfying dish that’s perfect for chilly days. This comforting blend combines smoky diced bacon, savory ground beef, and earthy lentils, all simmered with aromatic vegetables like onions, carrots, and celery in a rich beef broth. Enhanced with dried thyme, paprika, and a hint of garlic, this flavor-packed soup delivers a wholesome, protein-rich meal in just an hour. The addition of diced tomatoes adds a subtle tang, while a sprinkle of fresh parsley provides a vibrant finishing touch. Ideal for meal prep or family dinners, this one-pot recipe is both easy to make and brimming with complex flavors. Serve it with a crusty loaf of bread for the ultimate cozy dining experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry green or brown lentils
- 1 14-ounce can diced tomatoes, with juices
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced bacon and cook until it becomes crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain any excess fat, if necessary.
Push the beef to one side of the pot and add the diced onion, carrots, celery, and minced garlic. Cook the vegetables until softened, about 5 minutes, stirring occasionally.
Stir in the lentils, diced tomatoes (with their juices), and beef broth. Mix everything well to combine.
Add the cooked bacon back to the pot along with the bay leaf, dried thyme, paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the soup simmer for 30 minutes, stirring occasionally, until the lentils are tender.
Taste the soup and adjust seasonings as needed. Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 9869 mg | 429% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 31.7 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5151 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
