Kapsalos Keeper

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 219.5
  • Total Fat: 5.9 g
  • Cholesterol: 20.0 mg
  • Sodium: 860.3 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 13.7 g

View full nutritional breakdown of Kapsalos Keeper calories by ingredient
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Introduction

This is a soup my son Quinn loves -- it has ham, potatoes, lentils, and a leek. I toss in whatever veggies I have on hand to vary it a bit, but essentially, this is the soup. My husband and I eat it as is, but the kids like it after it's been blended up. This is a soup my son Quinn loves -- it has ham, potatoes, lentils, and a leek. I toss in whatever veggies I have on hand to vary it a bit, but essentially, this is the soup. My husband and I eat it as is, but the kids like it after it's been blended up.
Number of Servings: 8

Ingredients

    2 tbsp Olive Oil
    1 Onion
    1 Leek
    3 Garlic Cloves
    2 medium Carrots
    4 Stalks of Celery
    Salt and pepper to taste
    2 Beef stock cubes
    1 Veggie stock cube
    2 Large Potatoes
    1 cup Lentils
    2 packages of Virginia Ham (12 slices, not seperated, just cubed)
    Cumin to taste
    Oregano to taste
    4 bay leaves (removed at the end, or 1 tsp crushed)
    1 cup broccoli

Directions

Chop up onion, and start to cook it over low-medium heat in olive oil. Add leek and garlic, then carrot and celery. Shake on salt and pepper to taste. Add boiling water to stock cubes in a dish, then add all the water to the soup, along with potatoes cut into med-large chunks, lentils (sorted and rinsed), ham, cumin, oregano, and bay leaves. Let simmer for at least 45 minutes, but I usually leave it for at least an hour. Add broccoli 15 minutes before serving and remove 4 bay leaves (I usually use whole leaves, not crushed). It's yummy as it is, but I often eat it blended up with the kids.

Number of Servings: 8

Recipe submitted by SparkPeople user TUNIE-.

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