Beef Bacon And Lentil Soup Recipes

BEEF LENTIL SOUP

Steps:

• In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

BEEF, BACON AND LENTIL SOUP

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.

LENTIL FRANKFURTER SOUP

Steps:

• Saute bacon and onion.
• Place lentils, bacon, onion, celery, carrots, water or stock, tomatoes, and bay leaf together in a large pot and simmer until tender, about 45 minutes.
• Add sliced wieners and salt and pepper to taste, and continue cooking for about 10 minutes.

BACON-BEEF BARLEY SOUP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain., In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir)., Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

BEEF AND LENTIL SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.