Ham and Lentil Soup Recipe
User Reviews
5
Ham and Lentil Soup Recipe
Description
This Ham and Lentil Soup Recipe incorporates loose Italian sausage browned to render flavor, followed by sautéed aromatics including onion, celery, garlic, and carrots. The cooked sausage is returned to the pot with diced ham, green beans, diced potatoes, rinsed green lentils, and chicken stock. The mixture simmers until lentils and vegetables soften, blending savory and smoky meat flavors with the earthy lentils.
Chopped fresh parsley and thyme are added at the end to infuse fresh herbal notes. Salt and pepper adjust the seasoning to taste. The texture balances tender meat, soft lentils, and vegetables in a broth that is substantial but not overly thick.
This soup makes a wholesome meal and effectively uses leftover ham. It can be made ahead and gently reheated, with flavor improving over time as ingredients meld.
Storage instructions note refrigeration up to 4-5 days and freezing up to 6 months, with reheating recommended over low heat to maintain texture and flavor. This practical advice supports meal planning and leftovers.
Ingredients
- 1 pound Italian sausage loose
- 1 yellow onion peeled and small diced
- 4 celery rib small diced
- 4 carrot peeled, small diced
- 4 garlic finely minced cloves
- 2 cups green beans trimmed, fresh
- 2 russet potato peeled and medium diced
- 2 pounds ham medium diced
- 12 cups chicken stock
- 2 cups green lentils rinsed
- 1 tablespoon parsley chopped, fresh
- 1 tablespoon thyme chopped fresh
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Add the sausage to a large pot over medium heat and cook it until browned and cooked throughout about 7-9 minutes.
- Set the sausage to the side and add the onions, celery, garlic, and carrots to the pot and sauté for 6-8 minutes in the rendered Italian sausage fat.
- Next, add back in the cooked sausage, ham, green beans, potatoes, and chicken stock and cook on low heat for 8 to 10 minutes
- Rinse the lentils and then add them to the pot, cover and cook over low to medium heat for 25-30 minutes or until tender.
- Add in parsley, thyme, salt, and pepper and serve.
Notes
- This soup can be made up to one day in advance and reheated gently before serving.
- Store in the refrigerator covered for 4 to 5 days or freeze for up to 6 months; thaw in the refrigerator before reheating.
- Reheat over low heat, adjusting seasoning as needed to taste.
- Leftover ham works well in this soup, enhancing flavor and reducing waste.
- The soup's flavors deepen and improve when allowed to simmer for longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 45g | 90% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 99mg | 33% |
| Sodium | 1845mg | 77% |
| Potassium | 1377mg | 29% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
| Vitamin A | 4327IU | 87% |
| Vitamin C | 13mg | 14% |
| Calcium | 75mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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