Vegetable, Ham & Lentil Soup

Here's a yummy soup that's easy to prepare and scrumptious to eat.
Ingredients (12 - 10oz servings)
2 Bunches of Carrots with Green Tops (about 12 large carrots)
1 Bunch of Celery
1 Large Onion
4 Cloves Garlic...

2 pkgs of Diced Ham
2 large cans Diced Tomatoes
3 boxes (4 cups each) Chicken Broth
1 bag Lentils (2 cups dry)
Salt & Pepper to taste
2 Bay Leaves
1/2 teaspoon Dry Ground Thyme
  • Chop the Carrots, Onion and Celery. Mince the Garlic, or put through a Garlic Press. Heat a Dutch Oven or Large Skillet with about 1-2 Tablespoons Olive Oil. Put all of the Vegetables and Garlic into the hot pan and stir occasionally, over medium-high heat until the vegetables are tender and have begun to brown.
  • In another pan, heat 1 teaspoon olive oil and add the Diced Ham and saute over high heat until it begins to brown. Do not over cook, the ham will be dry.
  • Transfer the vegetables and ham to a much larger soup pot. (I used a 10 quart pan) Add salt and pepper to taste and 2 cups of Lentils. Pour in 3 cartons of Chicken Broth (12 cups). Add the tomatoes, juice and all. Put in the Thyme and Bay Leaves. Stir.
  • Bring to a boil...and turn down the heat to simmer, stirring occasionally. Heat for about 45 minutes to 1 hour. Check to make sure the lentils are tender...and that the seasoning is OK.  Serve and Enjoy.

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Jan Tanis
Jan Tanis

I'm Jan and I'm happy you stopped in. Please, leave a comment and follow along..

1 comment:

  1. Hi Jan, this looks so delish and great to prepare with foods on hand. Thanks for sharing this recipe. Have a Happy Thursday!!
    Hugs, CM