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 300kcal
Ingredients
- 1 lb. dried brown lentils rinsed and picked through
- 1 Medium onion diced
- 1 cup of fresh sliced carrots
- 2 cans stewed tomatoes 14.5 oz cans
- 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 cooked 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: 1Serving | Calories: 300kcal | Carbohydrates: 45g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 1732mg | Potassium: 975mg | Fiber: 19g | Sugar: 8g | Vitamin A: 3172IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 6mg