Chewin'

the News

October 2006

Ham and Lentil Soup

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Onion, chopped	1	2	3	4	5	6
Diced celery	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Carrots, sliced	2	4	6	8	10	12
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Low sodium chicken broth	6 C.	12 C.	18 C.	24 C.	30 C.	36 C.
Dried lentils	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Diced ham	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Green or red bell pepper, diced	1	2	3	4	5	6
Salsa	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Dried parsley	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
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.

<<<<<<< Go to the October 2006 Newsletter