Beef, Bacon and Lentil Soup

Submitted by Michelle Berteig

"This is from a free Penzey's recipe card. I haven't tried it yet, but am typing it here for safekeeping."

 

• Ready In: 2hrs 40mins
• Ingredients: 15
• Serves: 10

ingredients

• 354.88 ml dried lentils
• 1182.95 ml cold water
• 226.79 g bacon, diced
• 453.59 g ground chuck
• 1 large onion, chopped
• 118.29 ml chopped bell pepper
• 1 large carrot, chopped
• 1 large tomatoes, chopped
• 22.18 ml butter
• 22.18 ml flour
• 473.18 ml warm water
• 4.92 ml beef base or 1 beef bouillon cube
• 7.39 ml salt
• 0.61 ml pepper
• 29.58 ml vinegar

directions

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