Description
This Ham and Lentil Soup features onions, celery, carrots, tomatoes, dried lentils, and smoked ham in a savory and smoky broth.
Ingredients
Scale
- 1½ tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 large carrots, peeled and chopped
- 4 cloves garlic, minced
- ½ tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 2 cups water
- 1⅓ cups dried green or brown lentils
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2½ cups diced smoked cooked ham or ham steak with bone
- chopped fresh parsley
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Cook the onions, celery, and carrots until the onions and celery are soft.
- Reduce the heat to low and add the garlic, chili powder, ground cumin, smoked paprika, and marjoram. Cook for 1 minute while stirring.
- Add the bay leaves, chicken broth, water, dried lentils, and diced tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
- Add the ham steak and simmer for 15-30 minutes or until the lentils are tender. Remove the ham steak. Dice the ham while removing the bone and fat. Add the diced ham back to the pot.
- Remove the bay leaves and garnish with fresh herbs.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 359
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 34 g
- Cholesterol: 45 mg