Comfort Soup

Name: Comfort Soup
Ingredients: 6 slices bacon, chopped; 1 acorn squash, quartered and seeded; 1 large carrot, sliced into rounds; 1 -540 ml/ 19oz . can white kidney bean, drained; 1 -270 ml/ 8oz . can lentils, drained; 2 tablespoons tomato paste; 4 cups turkey broth; 2 teaspoons dried rosemary; 12 teaspoon black pepper, freshly ground; 1 teaspoon garlic powder; 12 teaspoon dried basil

11 ingredients

8 steps

Ingredients

6 slices bacon, chopped
1 acorn squash, quartered and seeded
1 large carrot, sliced into rounds
1 -540 ml/ 19oz . can white kidney bean, drained
1 -270 ml/ 8oz . can lentils, drained
2 tablespoons tomato paste
4 cups turkey broth
2 teaspoons dried rosemary
12 teaspoon black pepper, freshly ground
1 teaspoon garlic powder
12 teaspoon dried basil

Directions

1

Cook acorn squash in microwave 2-3 minutes on high, just to soften it.
2

Cool, cut from the rind, and cube; set aside.
3

In a large soup pot, cook chopped bacon until well done and somewhat crispy.
4

Add carrots and squash to pot, stir to coat in bacon juices.
5

Add beans and lentils, stir again until everything is coated in bacony goodness.
6

Add in spices and tomato paste; stir to coat.
7

Add turkey stock; stir again.
8

Turn up heat and bring to just boiling, then put it on simmer with the lid on for 25 -30 minutes.