lentil soup with potatoes, bulgur, Ham and tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
.75 cup, diced Ham, regular (11% fat) 2 cup green lentil (by HAZARDS) 1.5 cup bulgur, cracked whole wheat, Bob's Red Mill (by 5ANDIE) 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 4 cup Kroger Chick Peas (canned) 1 cup rotel original diced tomato & green chilies (by LISABRANDNEW11) 1 cup, chopped Onions, raw 3 tsp Kirkland California Granulated Garlic (by TEXASWILLIE) 1 serving Herb Ox very low sodium chicken bouillon (by KITEFLYINGAL) 16 cup (8 fl oz) Water, tap 2 Cup Stewed Tomatoes, Canned, No salt 1 cup Hunt's Tomato Sauce, no salt added 1 cup, diced Celery, raw 2 oz Bacon - Raw - 1 oz - nutriondata.self.com (by SATINSWAN)
Chop onions, ham, carrots, celery, and bacon. Keep onions celery and carrots, and potatoes (cut into 3/4 inch squares) separate from chopped ham and bacon. Get two cups lentils ready in a bowl and another bowl of 1 1/2 cup of reds bulgar wheat. Get 2 - 303 cans, (12-15 oz) cans of garbanzo beans (chick peas) ready and 1 - 303 can of stewed tomatoes, 1 303 can of diced tomatoes with green chilis, and a 4 oz can of tomato sauce --- Important – Try to use low or no sodium products except ham and bacon of course, else when you add the 1 1/2 Tbs chicken bouillon, preferably sodium free, it will be too salty.
OK, now your ready to cook
saute bacon until enough fat is rendered to saute' onions, celery , potatoes and carrots until softened and onions begin to look half cooked.
Now add chopped ham 2 cups lentils, and 16 cups of water. Cook 30 minutes or until lentils are nearly ready ( a spoonful will peel skin when blown on and are soft) Now add 2 cans of garbanzo beans (do not drain) and continue to low boil 10 minutes.
Add all tomato products and bulgur cook slowly (simmer) to blend flavors (here is where some people add 2 tb lemon juice – not me) for about 15 min stirring frequently to keep from scorching and clumping. Serve 1 1/2 cups with a side of garden salad and whole grain rye rolls or pumpernickel.
Serving Size: 1 1/2 cup
Number of Servings: 16
Recipe submitted by SparkPeople user DONN1ZYF.
OK, now your ready to cook
saute bacon until enough fat is rendered to saute' onions, celery , potatoes and carrots until softened and onions begin to look half cooked.
Now add chopped ham 2 cups lentils, and 16 cups of water. Cook 30 minutes or until lentils are nearly ready ( a spoonful will peel skin when blown on and are soft) Now add 2 cans of garbanzo beans (do not drain) and continue to low boil 10 minutes.
Add all tomato products and bulgur cook slowly (simmer) to blend flavors (here is where some people add 2 tb lemon juice – not me) for about 15 min stirring frequently to keep from scorching and clumping. Serve 1 1/2 cups with a side of garden salad and whole grain rye rolls or pumpernickel.
Serving Size: 1 1/2 cup
Number of Servings: 16
Recipe submitted by SparkPeople user DONN1ZYF.
Nutritional Info Amount Per Serving
- Calories: 261.5
- Total Fat: 3.3 g
- Cholesterol: 6.0 mg
- Sodium: 351.7 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 13.7 g
- Protein: 13.8 g
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