Leslie's Ham Lentil Soup
I originally called this my "experimental lentil" soup, patching together various other lentil ham bone soup recipes. I've been making it every fall for a decade now. What's listed here is a single recipe, though I can't remember the last time I've made such a small batch. It's great for freezing in individual servings for lunches.
Ingredients
- 8 cups water
- 2 ⅔ tablespoons chicken bouillon granules
- 1 ham bone with some meat
- 2 cups lentils
- 2 stalks celery chopped
- 1 cup chopped carrots
- 1 green bell pepper chopped
- ½ onion chopped
- 1 teaspoon dried marjoram
- ¼ teaspoon crushed bay leaf
Instructions
- Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
- Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
- Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.