Slow Cooker Ham and Lentil Soup
Slow cooker ham and lentil soup: dried lentils, cubed cooked ham, onion, carrots, bell pepper, garlic and tomatoes cooked on low in chicken broth with bay leaves. No soaking. Serves 8.
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Ingredients
- 1 pound dried lentils brown or green, rinsed and picked through
- 2 cups cooked ham cubed; leftover baked ham works
- 1 cup onion diced
- 1 cup carrots sliced
- 3 cups diced tomatoes fresh, or two 14.5-ounce cans
- 1/2 cup green or red bell pepper diced; a poblano pepper adds a little spice
- 3 cloves garlic minced
- 3 bay leaves medium
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 8 cups low-sodium chicken broth
Instructions
- Rinse the dried lentils under cold water in a colander, pick through them to remove any debris and drain well. No soaking is needed.
- Dice the onion and bell pepper, slice the carrots, mince the garlic and cube the ham.
- Put the onion, carrots, bell pepper, garlic and tomatoes in a 7-quart or larger slow cooker first, then add the lentils, ham, bay leaves, black pepper, salt and chicken broth.
- Stir with a large spoon until everything is combined.
- Put the lid on and cook on low for 8 to 10 hours, until the lentils are tender. Keep the lid in place, lifting it only to stir or check.
- Check that the soup reaches 165°F on a food thermometer. Discard the bay leaves.
- Ladle the soup into bowls and serve hot with crusty bread or crackers.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to a rolling boil, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 307kcalCarbohydrates: 45.6gProtein: 24.3gFat: 4gSodium: 1249mgFiber: 9.3gSugar: 6.2g