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Lentil And Ham Soup

Ingredients
  Ham hocks 4 Pound, cut into sections
  Water 3 Quart
  Bay leaves 2
  Italian herbs/Oregano 1 Teaspoon
  Mixed pickling spices 1 Teaspoon
  Onion 1 Medium, finely chopped
  Lentils 1 1⁄2 Cup (24 tbs), rinsed and picked over
  Peeled carrot chunks 1 Cup (16 tbs)
  New potatoes 3 Small, peeled and cut
  Pitted prunes 12 , cut in half
  Chopped fresh parsley 1 Tablespoon
Directions

Cover ham hocks with water.
Bring to boil.
Remove hocks and discard water.
Return hocks to pot.
Add the 3 quarts water, herbs, spices, and onion.
Simmer about 2 hours.
Remove ham, discarding fat and bones.
Cut meat into bite-sized pieces.
Strain liquid to remove herbs and spices.
Return liquid to pan.
Skim excess fat from broth.
Reheat and add the lentils.
Cover and simmer 30 minutes.
Add carrot, potatoes, and prunes.
Cover and simmer until beans and vegetables are tender, 25-30 minutes.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Ham

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