So, yesterday I gave you a long list of things never to eat again, and bacon was high on that list. So today I decided to give you a recipe that has bacon as it's first ingredient! We all know that the average person is not going to cut all the things they love (hello, bacon, I'm looking at you) out of their diet, so let's be realistic.
That being said, this afternoon I stared into the fridge (as usual), asking dinner to call out to me. From the crisper drawer, I heard the organic heirloom carrots calling out to me. The sweet peppers my mother-in-law brought me from her garden joined in. I decided to make a soup with them, but what else could I add? Since I had some leftover bacon I figured I had enough time to cook some beans and make a hearty soup. The result was delicious and very filling and it thickened as it sat, so we really didn't even need the bread, but who can resist some day-old multigrain bread dipped in a delicious broth?
The point of showing you the good and the bad out there is so that you can make more informed decisions and eat more of what's good and less of what's bad. You can eat anything you like in moderation. Full fats are better for you when they come from natural sources, but you can't overdo it.
7 strips of bacon
8 smallish carrots (I used organic heirloom)
2 sweet peppers (I used red & yellow)
7 sprigs of thyme
1/4 tsp freshly ground pepper
3 cups cooked beans (I used navy & great northern)
1/2 cup green lentils
1 tsp smoked paprika
1 tetra pak chicken broth (about 2 cups)
1 cup water
1/2 cup pastina (tiny little pasta - you can also use rice or orzo)
1. Chop up the strips of bacon and place in a dutch oven on low while you slice the carrots and coarsely chop the onions and peppers.
2. Add the onions to the bacon and raise the heat to medium-high. Saute for a few minutes, then add the thyme leaves (just rip them off the stem).
3. Once the onions are fragrant, add the paprika and stir. Then toss in the carrots and saute for another couple of minutes.
4. Add the peppers, stir and add a dash of the broth if the bottom is starting to brown a little too quickly. After a minute or so, add in the beans and lentils.
5. Pour in the broth and water and bring to a boil. Lower heat and let simmer for about 1/2 hour - until the lentils are cooked.
6. Add the pastina and cook for about 6-8 minutes longer, until it is cooked through.
Serve with day old multigrain or olive bread.
*note* If you serve it right away, it will be more of a soup - if you remove from heat and let sit for about 10 minutes, it will be more of a stew - take your pick :)
Once we finished with dinner and I went to put away the leftovers, it was definitely thicker.
Hi! I'm Sonja and I'm glad you're here! I'm happy to share some recipes and gardening tips with you while I let you know about great (or not so great) products, services, and media I encounter.
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