Lentil, Vegetable and Bacon Soup

This brothy soup makes a big batch. It's hearty enough to stand alone but can also share the spotlight with a nice sandwich. Thick cut bacon lends its salty and smoky flavours to this soup.


Yield: Makes about 12 cups

Lentil, Vegetable and Bacon Soup


  • 1 cup diced thick bacon
  • 2 cups diced yellow onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 8 cups no-salt-added chicken broth or All-Purpose Chicken Stock
  • 1 can (19 oz/540 mL each) black beans, rinsed and drained
  • 1 cup dried green lentils, rinsed and drained
  • 1 cup frozen kernel corn
  • 1 cup grape tomatoes, halved
  • 1 bay leaf
  • ½ tsp chopped fresh thyme leaves
  • ½ cup chopped fresh Italian parsley
  • 2 tbsp apple cider vinegar
  • 1 tbsp liquid honey
  • 1 tsp freshly ground pepper
  • ½ tsp salt


  1. Heat a large pot over medium heat. Cook bacon until slightly crispy and fat is rendered, about 6 minutes. Add onions, carrots and celery. Sauté until softened, about 3 – 4 minutes. Add broth, beans, lentils, corn, tomatoes, bay leaf and thyme. Bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Discard bay leaf. Stir in parsley, vinegar, honey, pepper and salt.
Nutritional analysis per 1 cup serving: 234 calories, 9 g fat, 13.8 g protein, 25.7 g carbohydrate, 8 g fibre, 475 mg sodium