LENTIL, VEG AND HAM SOUP
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 175.5
- Total Fat: 0.6 g
- Cholesterol: 8.2 mg
- Sodium: 547.0 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 16.4 g
- Protein: 18.1 g
View full nutritional breakdown of LENTIL, VEG AND HAM SOUP calories by ingredient
Introduction
THE ORIGINS OF THIS RECIPE WAS FROM JAMES BEARD. USING A BLENDER TO INCORPORATE THE RAW GARLIC AND ONION IN THE LENTIL SOUP GIVE THIS SOUP GREAT FLAVOR AND THICKENS THE SOUP. IT IS ALSO FILLING, LOW CAL, LOW FAT, VERY FREEZABLE. EASY TO MAKE AND VERY NUTRITIOUS!PS I ONLY MAKE THIS IN A BIG BATCH THE ORIGINS OF THIS RECIPE WAS FROM JAMES BEARD. USING A BLENDER TO INCORPORATE THE RAW GARLIC AND ONION IN THE LENTIL SOUP GIVE THIS SOUP GREAT FLAVOR AND THICKENS THE SOUP. IT IS ALSO FILLING, LOW CAL, LOW FAT, VERY FREEZABLE. EASY TO MAKE AND VERY NUTRITIOUS!
PS I ONLY MAKE THIS IN A BIG BATCH
Number of Servings: 10
Ingredients
-
1 1 LB BAG OF LENTILS
3 32 OZ CONTAINERS NATURE'S PROMISE LOW SODIUM ORGANIC CHICKEN BROTH CHICKEN BROTH
1/2 HAM STEAK- CUBED
8 OZ BABY CARROTS- CUT IN THIRDS IF DESIRED
2 CUPS DICED CELERY
2 CUPS DICED ONIONS
2 14-15 OZ CANS DEL MONTE DICED POTATOES
3 BAY LEAVES
4 GARLIC CLOVES- LESS OR NONE, IF DESIRED
2 TSP DRIED THYME
KOSHER SALT TO TASTE
PEPPER TO TASTE- CAN USE A FEW DROPS OF HOT SAUCE TO GIVE A NICE BUT GENTLY KICK BUT RAW GARLIC ALREADY GIVES A BITE TO IT
Directions
MAKES ABOUT 5 QUARTS SOUP. NUTRITIONAL VALUES ARE BASED ON 2 CUP PORTIONS AND SPECIFIED BRANDS
ADD CARROTS, ONION, CELERY, PEPPER TO 1 CONTAINER CHICKEN BROTH
COOK MED HEAT UNDER ALMOST TENDER. SET ASIDE
WASH AND CK LENTILS
ADD 2 CONTAINERS CHICKEN BROTH AND WASHED LENTILS IN LARGE SOUP POT.
ADD BAY LEAVES AND THYME
COOK MED HEAT TILL IT STARTS SIMMERING
TURN DOWN AND SIMMER WITH LID TILTED UNTIL TENDER
REMOVE BAY LEAVES AND PUT ABOUT 2 CUPS IN A BLENDER. ADD GARLIC AND 1 VERY SMALL ONION, QUARTERED
BLEND UNTIL ALL IS PUREED. BE CAREFUL WITH HOT SOUP. PUT TOWEL OVER TIGHTLY FITTED LID.
ADD BLENDED MIXTURE BACK TO REST OF LENTILS.
ADD VEGETABLES AND BROTH
ADD CUBED HAM STEAK
COOK ON LOW FOR ANOTHER 10 MIN OR SO. VEGETABLES SHOULD BE TENDER BUT NOT MUSHY
Number of Servings: 10
Recipe submitted by SparkPeople user MARYANNB201.
ADD CARROTS, ONION, CELERY, PEPPER TO 1 CONTAINER CHICKEN BROTH
COOK MED HEAT UNDER ALMOST TENDER. SET ASIDE
WASH AND CK LENTILS
ADD 2 CONTAINERS CHICKEN BROTH AND WASHED LENTILS IN LARGE SOUP POT.
ADD BAY LEAVES AND THYME
COOK MED HEAT TILL IT STARTS SIMMERING
TURN DOWN AND SIMMER WITH LID TILTED UNTIL TENDER
REMOVE BAY LEAVES AND PUT ABOUT 2 CUPS IN A BLENDER. ADD GARLIC AND 1 VERY SMALL ONION, QUARTERED
BLEND UNTIL ALL IS PUREED. BE CAREFUL WITH HOT SOUP. PUT TOWEL OVER TIGHTLY FITTED LID.
ADD BLENDED MIXTURE BACK TO REST OF LENTILS.
ADD VEGETABLES AND BROTH
ADD CUBED HAM STEAK
COOK ON LOW FOR ANOTHER 10 MIN OR SO. VEGETABLES SHOULD BE TENDER BUT NOT MUSHY
Number of Servings: 10
Recipe submitted by SparkPeople user MARYANNB201.