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Lentil, Bacon and Bean Soup

From Statesboro Market2Go

<p>A cozy savory soup that&#8217;s full of fresh vegetables and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 8

4 strips Bacon
6 medium sized Carrots (chopped)
2 small Onion (diced)
2 tablespoons Tomato paste
2 cloves Garlic (minced)
1 teaspoon Fresh thyme (minced)
1/2 teaspoon Pepper
5 cups Chicken stock
1 cup Dry white wine (or additional chicken stock)
32 ounces Butter beans
30 ounces Lentils
Fresh thyme sprigs (optional)
Sour cream (optional)

Step by Step Instructions
  1. Cook the bacon in a Dutch oven until crisp. Remove and drain. Cook and stir the carrots and onions in bacon drippings for 3 to 4 minutes. Add tomato paste, garlic, thyme and pepper. Cook for 1 more minute.
  2. Add stock and wine (if using), and increase heat to medium-high. Cook for 2 minutes. Stir in the butter beans, lentils and bacon.
  3. Bring the mixture to a boil, then reduce the heat, then cover & simmer for 5 minutes. Uncover continue simmering for 15 to 20 minutes. garnish with extra thyme and sour cream if desired.