A hearty, nearly finished soup that needs only fresh vegetables and crisp bacon to become dinner. The Progresso lentil and andouille base does most of the work, leaving you time to dress it with texture and a sharp vegetable note that cuts the richness.

Serves 2. 25 minutes, 12 at the stove.

About 2190 calories a serving, 92 g protein, 15 g carbohydrate, 193 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cook 4 slices of bacon in a heavy skillet over medium-high heat, turning once, until crisp on both sides, about 8 minutes; transfer to a plate and chop when it cools. While the bacon cooks, dice 1 medium tomato.8 min
2. Pour the entire can of soup into a saucepan and set over medium-high heat, stirring occasionally, until it steams gently around the edges, about 4 minutes.4 min
3. Taste the soup and add salt and pepper as needed. Ladle the soup into two bowls and top each with half the diced tomato and half the crisp bacon.

Note Swap the tomato for diced celery or cucumber if you prefer. Leftovers keep three days in the refrigerator; reheat gently on the stovetop. Serve with crusty bread or a simple green salad dressed with oil and vinegar.