 |
Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
|
budget friendly and oamc friendly. Ingredients:
1 large onion, chopped |
1/2 cup diced celery |
2 large carrots, sliced |
1 teaspoon minced garlic |
6 cups low sodium chicken broth |
1 cup dried lentils |
1 cup diced ham |
1 green pepper, diced |
1/2 cup salsa |
1 teaspoon parsley |
1 teaspoon italian seasoning |
Directions:
1. Assembly Directions:
2. Place the lentils in a colander. Examine the beans and remove dirt or stones. Rinse and drain the beans.
3. Slow cooker: Place all ingredients in slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
4. Stovetop: Place all ingredients in a stock pot and bring to a boil. Reduce heat to medium and cook for 30 minutes or until vegetables and lentils are tender.
5. Freezing Directions:
6. Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
7. Serving Directions:.
8. Thaw and reheat.
9. Comments:
10. This is a very filling soup that we love to make in the autumn and winter. We serve it with a salad and some crusty bread.
|
|