A couple of months ago, after what felt like two years of eating sandwiches for lunch, we got frickin’ sick of meat on bread.
Now we plan ahead and make something on Sunday to pack for lunch all week long. It’s waaaay better than the same-old, same-old sandwich.
Our latest creation is a soup that had some interesting ingredients. You will probably call it Hot Dog Soup. We’re okay with that.
Don’t be afraid. It’s not so different from other soups we’ve made. It just includes two special ingredients that turns it into something unique and pretty damn tasty.
Here what you need:
- Five fresh hot dogs
- Six to eight strips of bacon
- 1 medium onion, chopped
- Half-cup green onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 48 oz. vegetable broth
- 1 cup red lentils
First up is bacon. Fry it in a large soup pot. While that is working, slice your raw hot dogs. Cooks Note: We bought the fresh hot dogs out of the deli case. Check to see if your store has them. They are amazingly good.
When your bacon is done, remove it from the pan and place it on a paper towel to remove some of the grease. Use another paper towel and a pair of tongs to carefully remove the majority of the bacon grease from the soup pot. But you do want to leave a little bit of that grease in there for flavor.
Brown the hot dogs in said grease and remove them from the pot when they’re finished. Gather your chopped vegetables, and toss those in the empty pot. Simmer for a few minutes until they are soft, then add the lentils and veggie broth. Stir well and simmer for 30 minutes, covered.
When the soup is done simmering, throw the crumbled bacon back in the pot along with the hot dogs. Stir it up and simmer for a few minutes longer. Serve it any way you like. Feaston recommends eating this with some crusty, hearty bread. And your favorite kid — they love this stuff.