• 2 tablespoons olive oil
  • 4 ounces bacon, small dice
  • 2 cups yellow onions, medium dice
  • 1 cup celery, medium dice
  • 1 cup carrots, medium dice
  • 1/4 cup of each yellow, green and red bell peppers, medium dice
  • 1 each Jalapeño minced, & no seeds
  • 6 ounces smoked ham, medium dice
  • 2 tablespoons garlic, minced
  • 4 quarts chicken stock
  • 2 cups tomatoes, chopped (fresh or canned)
  • 3/4 pounds black Beluga lentils (optional brown or French lentils)
  • 1 each bay leaf
  • 1 tablespoon dry thyme
  • 2 pounds yellow Finn potatoes, large dice
  • 2 dashes Tabasco
  • 1/8 cup Italian parsley, chopped
  • 1/8 cup fresh herbs chopped, such as oregano, sage, rosemary & chives
  • 1 ounce white wine vinegar
  • Salt & pepper to taste


In a two gallon stockpot over medium heat, add olive oil and bacon (render fat from bacon). Add onions, celery, carrots, peppers and jalapeño. Sweat vegetables approximately seven minutes until onions turn translucent. Add smoked ham and garlic, cook for one minute. Add chicken stock, tomatoes, black Beluga lentils, thyme and bay leaf. Bring to a boil. Simmer until lentils are tender. Add potatoes, tabasco, Italian parsley, fresh herbs, white wine vinegar and salt and pepper to taste. Simmer until potatoes are tender.

A delicious, hearty and comforting soup on a cold winter night.

(Vegetarian option. Use no bacon, ham and substitute vegetable stock for chicken stock.)

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