Crock Pot Ham and Lentils Soup Recipe
Serve Crock Pot Ham and Lentils Soup on a chilly night. Brown lentils make the best lentils soup and is a great dried bean soup recipe to use up some of your leftover baked ham.
Servings 8 Servings
Calories 173kcal
Ingredients
- 1 lb dried brown lentils rinsed and picked through
- 1 medium onion diced
- 1 cup of fresh sliced carrots
- two 14.5 oz cans of stewed tomatoes
- 1/2 cup diced green or red bell peppers I used a Poblano pepper for a little spice
- 3 large garlic cloves minced or 1 1/2 tables spoons jarred minced garlic
- 2 cups leftover holiday ham cubed
- 3 large dried bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 8 cups chicken broth
Instructions
- Rinse the dried lentil beans under cold water in a colander. Pick through the dried beans and remove any debris. Drain well.
- Dice the the pepper and onion. Slice the carrots and mince the garlic.
- Add the vegetables including the canned tomatoes to a 6 quart or 7 quart crock pot.
- Cut the leftover ham into cubes and add to the crock pot.
- Add the bay leaves, ground pepper and salt to the crock pot.
- Pour the chicken broth into the crock pot and stir with a large spoon to combine.
- Place the lid on the crock pot and cook on low for 8 to 10 hours or until the lentil beans are tender.
- Serve with a crusty bread or crackers.
- Makes 8+ servings.
Notes
- Different type of lentil beans will need to cook for different lengths of time. This recipe is for brown lentils.
- Lentils do not need to be soaked before cooking.
- Soaking will make lentil beans mushy.
Nutrition
Serving: 1g | Calories: 173kcal | Carbohydrates: 24g | Protein: 16g | Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 1661mg | Fiber: 7g | Sugar: 8g