Hearty Lentil and Ham Soup
by Kathleen Morrison
Prep time: 0:15
Overall time: 1:45
Servings: 8 servings
INGREDIENTS
1 leftover smoked ham bone or 2 smoked ham hocks
1 pkg. (16 oz.) lentils, picked over and rinsed
1/2 lb. mushrooms, chopped (about 3-1/2 cups)
3 onions, chopped coarsely
1 cup carrot, chopped
1 cup celery, chopped
1 cinnamon stick
1 bay leaf
3-1/2 cups beef broth
8 cups water
INSTRUCTIONS
In a 6-8-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.
CHEF COMMENTS
No comments are available.
Tagged: lentilsoup, soups add tags
save this recipe
share
printHave you made it? What'd you think?
Log in to review this recipe.
1 Recipe Reviews
ryansnyder
reviewed Hearty Lentil and Ham Soup
Mmmm... Good stuff! I added 3 tbsp. balsamic vinegar and 2 tbsp. minced garlic to this recipe, and it turned out excellent. Two 4-star ratings here! I loved the aroma that the cinnamon provided. Perfect for a cold winter's night.
