Hearty Lentil Ham Soup Recipes

HEARTY LENTIL SOUP WITH HAM AND POTATOES

Steps:

• In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
• Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
• Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
• Yield: about 1/3 cup

SLOW COOKER LENTIL AND HAM SOUP

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

HAM AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

HEARTY LENTIL & HAM SOUP

Steps:

• Mix all ingredients in large stock pot.
• Simmer 2-3 hours.
• Remove bay leaf.
• Serve.

LENTIL AND HAM SOUP

Steps:

• Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
• Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.

LENTIL HAM SOUP

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

HEARTY LENTIL AND HAM SOUP

Steps:

• In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours.
• Discard bay leaf and cinnamon stick and remove meat from bone or hocks.
• Chop meat and stir into soup.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.