1-Hour Smoky Ham and Lentil Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This soup is the best! My mom owns a catering business and her chef makes this for the cafe. Flavorful and hearty, even has a bit of a kick to it. Serve with warm crusty bread...a great meal on a fall/winter day. Ingredients:
1 lb dry lentils, rinsed |
6 -8 ounces smoked ham, diced |
10 cups water |
1 1/2 tablespoons ham soup base or 3 ham bouillon cubes |
3/4 cup celery, diced |
3/4 cup onion, diced |
3/4 cup carrot, diced |
1 tablespoon cider vinegar |
1 tablespoon worcestershire sauce |
1 teaspoon oregano flakes |
1 teaspoon salt |
1 teaspoon ground black pepper |
tabasco sauce, a few drops (optional) |
liquid smoke, a few drops (optional) |
Directions:
1. In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
2. Reduce heat; simmer until lentils are tender, about 30 minutes.
3. Add remaining ingredients; simmer until veggies are tender, about 20 minutes.
4. If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
5. For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step #4 prior to serving.
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