Soup & Sandwich
Ham and Lentil Soup
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Onion, chopped |
1 |
2 |
3 |
4 |
5 |
6 |
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Diced celery |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Carrots, sliced |
2 |
4 |
6 |
8 |
10 |
12 |
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Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Low sodium chicken broth |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
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Dried lentils |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Diced ham |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Green or red bell pepper, diced |
1 |
2 |
3 |
4 |
5 |
6 |
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Salsa |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Dried parsley |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Italian seasoning |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
Place the lentils in a colander. Examine the beans and remove dirt or stones. Rinse and drain the beans.
Slow cooker: Place all ingredients in slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
Stovetop: Place all ingredients in a stock pot and bring to a boil. Reduce heat to medium and cook for 30 minutes or until vegetables and lentils are tender.
Freezing Directions:
Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
Serving Directions:
Thaw and reheat.
Comments:
This is a very filling soup that we love to make in the autumn and winter. We serve it with a salad and some crusty bread.
Nutritional Info:
Per Serving: 231 Calories; 3g Fat (10.8% calories from fat); 25g Protein; 28g Carbohydrate; 12g Dietary Fiber; 13mg Cholesterol; 930mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 1-1/2 Vegetable.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.