How To Make Ham and Lentil Soup
Savor a comforting bowl of this ham and lentil soup for the perfect cold night dish. It combines chicken broth, veggies, and cubed ham.
- 32 oz low-sodium chicken broth, (1 carton)
- 2 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, large, chopped
- 1 cup dried lentils
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1½ cups ham, cubed, fully cooked
- 1 tsp dry mustard
- 1 tsp salt
- ½ tsp ground black pepper
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 for about 10 minutes until the carrots are tender.
Stir ham, mustard, salt, and pepper into the soup; continue cooking for 20 to 30 minutes more until the lentils are tender.
Serve and enjoy.
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