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Ham and Lentil Soup Soups and Sandwiches

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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.



From the Monthly Newsletter (Tuesday, March 10, 2009)
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