Ingredients: |
Ingredients: 1 ham bone, with some meat attached
8 oz ham, diced
2 large onions, diced
16 oz dried lentils
1 1/2 cups shredded carrots
4 cups fat-free chicken broth
2 cans tomatoes with green chilies
1/2 cup white wine, can substitute water if desired
1 1/2 cups water
3 tsp dried basil, 1 tsp dried thyme, 1 tsp ground pepper, and 4 bay leaves
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Directions: |
Directions:Peel onions and cut into halves, cut 3 of them into a medium dice and place in a crockpot.
Dice the reserved onion half and place it in the fridge until later.
Rinse the lentils several times to clean them, remove any debris, and drain them well. Place in crockpot on top of onions.
Put ham bone on top of lentils - make sure lid fits. Add the carrots, chicken broth, water, wine, 1 of the cans of tomatoes, all of the bay leaves, 2 tsp basil, 1/2 tsp thyme, and the pepper.
Cover and cook on low for 5 hours, stirring it from time to time. Give it a really good stir, then turn the crockpot up to high and cook for 1 hour.
Take the ham bone out of the crockpot and remove any meat still attached to it. Cut up the meat into bite-sized pieces and put them back in the pot. Discard the bone.
Add the 8oz of reserved diced ham, the reserved diced onion, the other can of tomatoes, and all remaining spices.
Put lid back on and cook on high for 1 hours, stirring every 20 minutes or so.
Taste and add salt or pepper if necessary. Remove the bay leaves and serve.
If made on the stove, cook the soup on low for about 2-3 hours instead of 5 and then proceed as directed.
If you have ham stock/broth leftover from roasting the ham, you can skim the fat off of it and substitute it for some/all of the chicken broth. |
This recipe for Crockpot Ham and Lentil Soup is from