Print: Leslie's Ham Lentil Soup

I originally called this my "experimental lentil" soup, patching together various other lentil ham bone soup recipes. I've been making it every fall for a decade now. What's listed here is a single recipe, though I can't remember the last time I've made such a small batch. It's great for freezing in individual servings for lunches.

Prep

19 min

Cook

65 min

Servings

Difficulty

Medium

Ingredients

8 cups water
2.67 tablespoons chicken bouillon granules
1 ham bone with some meat
2 cups lentils
2 stalks celery , chopped
1 cup chopped carrots
1 green bell pepper , chopped
½ onion , chopped
1 teaspoon dried marjoram
0.25 teaspoons crushed bay leaf

Instructions

1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

Nutrition per serving

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