Lentil, Vegetable and Bacon Soup

Ingredients

• 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

Directions

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.