Lentil Ham Soup
This lentil soup with ham recipe is one of my family's go-to recipes for using leftover Christmas ham. Just before serving, sprinkle some grated Parmesan cheese on top and serve with crusty French bread.
Ingredients
- 32 ounce carton low-sodium chicken broth
- 2 cups water
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 large onion chopped
- 1 cup dried lentils
- 2 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 ½ cups cubed cooked ham
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Gather the ingredients.
- 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 simmer until carrots are tender, about 10 minutes.
- Stir in ham, mustard, salt, and pepper; simmer until lentils are tender, 20 to 30 minutes more.