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Prize Winning Ham & Lentil Soup

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Submitted by loganisle

YIELD

10 servings

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 1
EACH EACH HAM BONE
meaty *
6 1.4
CUPS L WATER
1 ¼ 296
CUPS ML LENTILS
dried, rinsed and sorted
28 809.2
OUNCES ML/G TOMATOES, CANNED WITH JUICE
cut up
3 3
EACH EACH CARROTS
sliced
2 2
EACH EACH CELERY STALKS
¼ 59
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML OREGANO
dried
0.6
TEASPOON ML BLACK PEPPER
12 346.8
OUNCES ML/G SAUSAGE
bulk, cooked, drained
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

In a Dutch oven, bring ham bone and water to a boil.

Reduce heat; cover and simmer for 1½ hours.

Remove ham bone.

To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil.

Reduce heat; cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.

Meanwhile, remove ham from bone; coarsely chop.

Add ham, sausage and parsely to soup; heat through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 224 39% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 671mg 28%
Total Carbohydrate 7g 7%
Dietary Fiber 9g 36%
Sugars g
Protein 27g
Vitamin A 66% Vitamin C 19%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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