Ham and Lentil or Split Pea Soup

Serves: 8 – 10

Prep: 10 minutes

Stove Time: 45 – 90 minutes

Ingredients

  • Meaty ham bone plus some meat/slices
  • 1 lb lentils or split peas
  • 1 onion
  • 1 – 2 tbsp olive oil
  • 3 carrots
  • 1 – 3 ribs of celery
  • 4 cups water
  • 4 cups chicken broth
  • 2 bay leafs
  • 1 tbsp thyme
  • 1 tbsp pepper
  • 1 – 2 cups frozen vegetables (if preferred)

Like ham and scalloped potatoes, this is a go-to for your leftover holiday ham. I recently became curious about lentils so I modified the tried and true split pea recipe to use lentils.

  1. Prep vegetables (dice onions, peel and slice carrots, and dice celery)
  2. Over medium heat, sauté the vegetables, garlic, and olive oil in a large stock pot for about 5 minutes
  3. Add to the pot the ham bone, broth, water, lentils or peas, and seasonings
  4. Bring to a boil and then reduce heat, cover, and simmer for 45minutes for lentils and about 1.25 hours for split pea (check periodically though and just make sure peas or lentils are tender when you finish)
  5. Remove the ham bone and cut off meat to add back
  6. Add the additional chunks of ham and if desired, some additional veggies like frozen peas, corn, or green beans

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