Peppered Bacon, Tomatoe, Mushroom And Lentil Soup
1/2 lb. peppered bacon, cut into 1/2-inch pieces
1 medium onion, diced
2 ribs celery, diced
1 large can whole tomatoes, sliced into fourths
1 1/2 Cups mushrooms, sliced
2 Cups beef broth
2 Cups water
1/2 lb. lentils
1/2 teaspoon thyme
2 Tablespoons parsley, chopped
Salt and pepper to taste
Brown the bacon in a large soup pot. Add the celery and onion. Cook until just soft. Add the mushrooms and cook for three minutes longer. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the lentils are soft (about 1 1/2 hours). Serve warm.
Pairs Well With
This is a delicious soup with lots of yummy goodies in it!