Lentil and Ham Soup
(Does NOT include optional slices of bread.)
Calories 172 (8% from fat)
Fat 1.5 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 17 mg.
Sodium 627 mg.
Carb. 34 gram
Fiber 16 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 19 gram
2.5 cups (5 large carrots), chopped
1 cup celery, chopped
1 1/4 cups onion, chopped
1 large (1 cup) red bell pepper, chopped
3 cloves (3 tsp.) garlic, minced
2 tsp. fresh thyme
10 cups water
6 packets (4 g each) Herb ox sodium free Instant Broth & Seasoning Chicken Bouillon
1 lb. Ham
(We used Maverick Hickory Smoked Uncured Petite Ham that was Nitrate Free.)
2 cups lentils, sorted and rinsed
1. Sauté the carrots, celery, onion and red bell pepper until soft; about 5-7 minutes. Add the garlic and thyme, then sauté for another minute.
2. To prepare lentils, go through them to remove any rocks, debris or shriveled lentils. Then rinse under cold water and thoroughly drain.
3. Put water and Herb ox packets in a large stew pot, then stir until dissolved. Add the sautéed vegetables and lentils. Then put the ham in the middle and bring to a boil. Reduce heat to simmer, cover and cook for 2 hours, stirring occasionally
4. Remove the ham, cut into bite sized chunks and add back to the stew. Then divide into 8 servings of 1.5 cups each.
Yield: 8 Servings - 1.5 Cups Each
You can freeze individual portions for easy re-heating later.
Microwave the soup for approximately 3-4 minutes, keeping the container open a little to allow steam to escape.