Ham and Lentil Soup Recipe

5 7 10
Ham and Lentil Soup Recipe
Ham and Lentil Soup Recipe photo by Taste of Home
Publisher Photo

Ham and Lentil Soup Recipe

Read Reviews
5 7 10
Publisher Photo
This actually is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. He's a bricklayer and regularly works outside during winter. We're the parents of three children—17, 16 and 11.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 5 min. Cook: 2 hours 10 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 5 min. Cook: 2 hours 10 min.

Ingredients

  • 1 meaty ham bone
  • 6 cups water
  • 1-1/4 cups dried lentils, rinsed
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 to 3 carrots, sliced
  • 2 celery ribs, sliced
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 12 ounces bulk pork sausage, cooked and drained
  • 2 tablespoons chopped fresh parsley

Directions

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 for 30-40 minutes or until lentils and vegetables are tender.
Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through. Yield: 10-12 servings (3 quarts).
Originally published as Ham and Lentil Soup in Country Woman March/April 1994, p29

Nutritional Facts

1 cup: 173 calories, 7g fat (3g saturated fat), 20mg cholesterol, 355mg sodium, 16g carbohydrate (4g sugars, 7g fiber), 11g protein.

  • 1 meaty ham bone
  • 6 cups water
  • 1-1/4 cups dried lentils, rinsed
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 to 3 carrots, sliced
  • 2 celery ribs, sliced
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 12 ounces bulk pork sausage, cooked and drained
  • 2 tablespoons chopped fresh parsley
  1. In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  2. Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until lentils and vegetables are tender.
  3. Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through. Yield: 10-12 servings (3 quarts).
Originally published as Ham and Lentil Soup in Country Woman March/April 1994, p29

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Reviews forHam and Lentil Soup

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cruthanne User ID: 3915645 248059
Reviewed May. 10, 2016

"Excellent! I never thought to make a ham broth , but it would work with any type of beans."

MY REVIEW
aumaughera User ID: 1365435 238835
Reviewed Dec. 6, 2015

"I made this just as the recipe states, except that I had such a large, meaty ham bone that I doubled everything except the sausage. It was delicious! I will definitely make this soup again."

MY REVIEW
barbaraflowerday User ID: 4698324 224653
Reviewed Apr. 11, 2015

"This was very delicious. I used 32 oz. chicken broth instead of water. Instead of using tomatoes, I used 3 tomatillos and an additional 28 oz. of chicken broth. Instead of the pork sausage I substituted Italian sausage which gave the dish a yummy zing. I put all the ingredients into the crockpot and cooked it on low for 10 hours. Delicious!!!"

MY REVIEW
ejus User ID: 8199664 217002
Reviewed Jan. 5, 2015

"Great soup. I added drop dumplings"

MY REVIEW
Magwan User ID: 3931299 12256
Reviewed Oct. 15, 2013

"Wonderful recipe. Made some changes - used pork roast instead of ham, omitted the tomatoes & sausage. It still tasted great. Hubby raved over it, so I guess I'll be making more! Thanks for the recipe."

MY REVIEW
TrudeRTown User ID: 6620173 23590
Reviewed Oct. 17, 2012

"This was a great way to use my left over ham bone and ham. I added potatoes and some thyme to the recipe, but it was fabulous!"

MY REVIEW
Lin-Dser User ID: 787535 10226
Reviewed Oct. 8, 2008

"This soup is a new favorite in our house! It's fun to use other types of beans or barley for the lentils. Endless combinations."

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