Fabulous Ham Bone And Lentil Soup Food

LENTIL SOUP WITH PEAS AND HAM

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
• Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.

LENTIL HAM SOUP

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

LENTIL AND HAM SOUP

Steps:

• Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
• Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.

HAM AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

MY FAVORITE LEFTOVER HAM BONE LENTIL SOUP

Steps:

• 1. In a large soup pot cover ham bone with water ( ham hocks may be used if no meaty ham bone leftover)
• 2. Add chopped celery Onions Carrots Tomatoes
• 3. Add garlic powder, bay leafs , tomato paste
• 4. Add lentils
• 5. Simmer about two hours after bringing to a boil first
• 6. Stir in olive oil at the end REMOVE ALL BAY LEAVES!!!!
• 7. Cut meat off ham bone add to soup Toss bone away
• 8. Season with salt and pepper to taste
• 9. Serve with warm rolls or bread and butter or good crackers

HAM AND LENTIL SOUP

Steps:

• In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
• Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Simmer until lentils are tender, 45 minutes to 1 hour.
• Remove ham bone and bay leaf. Chop ham from bone and return to pot. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
• In a 3-quart pan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
• Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 3 to 4 hours, LOW for 6 to 8 hours, or until lentils are tender.
• Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
• Press the Sauté button on your Instant Pot and heat olive oil until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
• Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Secure the lid, close the pressure valve, and cook at high pressure for 35 minutes.
• Allow the pressure to release naturally. Remove ham bone and bay leaf. Chop ham from bone and return to Instant Pot. Season to taste with salt and pepper and garnish with parsley if desired.

LEFTOVER HAM SOUP WITH LENTILS

Steps:

• Put ham bone in a large pot with the garlic salt, onion salt, cumin, bay leaves, thyme, red pepper flakes, salt, and pepper. Add enough water to cover the ham bone. Cover the pot and let it come to a boil. Reduce the heat and simmer over medium heat for 1 1/2 to 2 hours.
• Remove the ham bone from the water and cut off any ham still on the bone.
• Remove bay leaves. Add ham pieces from the bone back in the water.
• Add extra cut up ham, carrots, celery, green onion, diced tomatoes, lentils, and white beans
• Cook for about 30 minutes, or until the lentils are tender. Serve warm.

HAM AND LENTIL SOUP

Steps:

• In a large pot over medium low heat, add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
• Add ham bone, lentils, tomato sauce, vegetable broth or water, bay leaves, salt, pepper, cumin, and paprika.
• Bring to a boil and simmer on the stove for 2-3 hours, stirring occasionally, until lentils are softened.
• Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.
• In a skillet set over medium low heat, add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
• To a 6-quart or larger slow cooker, add onion mixture, ham bone, lentils, tomato sauce, and enough vegetable broth or water to fill slow cooker. Add bay leaves, salt, pepper, cumin, and paprika.
• Cover with lid and cook on high for 4-5 hours or low for 6-8 hours.
• Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.
• In a 6-quart or larger pressure cooker, turn Sauté function to medium. Add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
• Add ham bone, lentils, tomato sauce, enough vegetable broth or water to reach "Fill" line, bay leaves, salt, pepper, cumin, and paprika.
• Cook at high pressure for 35 minutes. Use natural release or quick release (I've done both).
• Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.

LENTIL SOUP

Steps:

• Rinse the lentils and place them in a soup pot.
• Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
• Salt& pepper to taste.
• Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
• After long simmer add the can of tomatoes (do not drain) and vinegar.
• Simmer for 30 minutes more.
• Remove bone and put any meat back into the soup.
• Adjust any seasonings to taste.

INSTANT POT HAM AND LENTIL SOUP

Steps:

• Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil, onions, carrots and celery, sprinkle with sea salt, and cook until slightly soft
• Hit CANCEl, and stir in chicken broth and lentils
• Add the ham bone, chopped ham, water, garlic powder, pepper and smoked paprika
• Place the lid on the Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 20 minutes
• Pot will take several minutes to pressurize, then begin counting down and cook for 20 minutes. When pot beeps, allow a 10 minute natural release, then turn knob to venting to quick release remaining pressure
• When pin drops, carefully open lid, remove ham bone, stir, taste to see if more salt is needed, and serve

HEARTY LENTIL AND HAM SOUP

Steps:

• In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

FABULOUS HAM BONE AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil.
• Reduce heat and cover and simmer for 1 1/2 hours.
• To broth, add lentils, tomatoes, carrots, celery, onions, and seasonings and bring to a boil.
• Reduce heat and cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
• Meanwhile, remove ham from bone and coarsely chop.
• Add ham and parsley to soup and heat through.