Crock Pot Ham and Lentil Soup
User Reviews
5
Crock Pot Ham and Lentil Soup
Description
This soup begins by softening diced onion in butter, then combining it with diced celery, carrots, brown or green lentils, diced tomatoes with juices, minced garlic, a ham bone or chopped leftover ham, bay leaf, thyme, chicken broth, and seasonings in a slow cooker. Cooking on low or high heat for several hours allows the lentils to become tender and the flavors to meld. Removing the bay leaf and ham bone before serving ensures a smooth texture, with ham meat stirred back in at the end for added protein and flavor.
The resulting soup is thick and hearty, with earthy lentils balanced by the smoky, savory taste of ham. The vegetables contribute sweetness and body, while herbs and seasonings lend depth. The texture is substantial yet smooth, with soft lentils and tender vegetables.
Serving this soup provides a comforting meal rich in protein and fiber, suitable as a main dish or alongside crusty bread. The soup keeps well refrigerated for several days and freezes nicely for later use, facilitating meal prep and leftovers management.
Adjust the soup’s thickness by adding up to two cups more broth if desired. Lentils do not need pre-soaking, simplifying preparation.
Ingredients
- 2 teaspoons butter
- 1 medium onion diced
- 3 ribs celery diced
- 2 large carrot diced
- 1 ½ cups brown lentils or green lentils
- 6 cups chicken broth *
- 15 ounces diced tomatoes with juices, 1 can, canned, petite
- 1 ham bone or 2 cups leftover ham, meaty
- 2 cloves garlic minced
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon thyme or 3 sprigs fresh thyme, dried leaves
- 1 tablespoon parsley chopped, fresh
Instructions
- Heat butter over medium heat in a small skillet and add onion. Cook until slightly softened, about 3 minutes.
- Combine all ingredients except parsley in a 6qt slow cooker.
- Cover and cook on high for 3-4 hours or on low 7-8 hours.
- Discard bay leaf. Remove the ham bone if using and pick off any bits of ham. Add the ham to the soup.
- Stir in parsley and season with salt and pepper to taste.
Notes
- Add up to 2 cups more broth if you prefer a thinner soup consistency.
- Use brown or green lentils for best texture and cooking results.
- Lentils can be added directly without pre-soaking.
- Store leftovers covered in the fridge for up to 5 days; reheat on stovetop or microwave.
- Freeze soup for up to 8 weeks; thaw overnight in the fridge or gently on stovetop before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 352 | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 1556mg | 65% |
| Potassium | 1154mg | 25% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 4378IU | 88% |
| Vitamin C | 30mg | 33% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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