Italian chicken, lentil and vegetable soup

By

hearty and flavorful broth loaded with tender chicken, Washington grown lentils and plenty of vegetables.

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  • 8
  • Easy
  • 15 mins
  • 120 mins
  • Budget Friendly

Ingredients

  • 3 strips thick sliced peppered bacon, diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, peeled and diced
  • 2 ribs celery, diced
  • 2 T tomato paste
  • 1 t Italian seasoning
  • 1/2 t chili powder
  • 1 bay leaf
  • 1 C diced cooked chicken meat
  • 1 C lentils
  • 2 C assorted vegetables, cut into bite sized pieces (peas, corn, green beans, cauliflower, cabbage...anything you like)
  • 5 C chicken or vegetable stock

Preparation

Step 1

Brown the bacon in the skillet, then add the carrots, cooking for a few minutes. Then add the onion, celery and dry herbs. Cook until the onions are translucent and fragrant. Add tomato paste (pincer) and cook for 2 more minutes, stirring occasionally.

Step 2

In Crock pot, add lentils, chicken, vegetables and stock. Then add bacon/mirepoix/tomato mixture. stir well and cook on high in crock pot for 2 hours or until lentils are soft. Season with salt and pepper.

Step 3

Serve piping hot with crusty bread, parmesan cheese and black pepper.

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