Lentil, Vegetable and Bacon Soup | Blue Flame Kitchen

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