Hamsausagelentilsoup Recipes

HAM SAUSAGE & LENTIL SOUP

Steps:

• Heat oil in 6-8 quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered.
• Transfer sausage to platter and drain off all but 2 tablespoons grease from saucepan.
• Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally.
• Stir in the garlic, bay leaf, thyme and cumin.
• Cover and cook 5 minutes.
• While that's cooking, thinly slice sausage; add to pan with chicken stock, tomatoes and lentils.
• Reduce heat to low. Cover partially and simmer gently until lentils begin dissolve, about 2 hours.
• (Can be prepared up to 3 days in advance and refrigerated, or frozen for several months.).
• Discard any fat from the surface, taste and adjust seasoning with salt and pepper.
• Simmer just until warmed through, then add spinach.
• Serve while warm.

HAM AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

LENTIL AND SAUSAGE SOUP

Steps:

• Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
• Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

HEARTY LENTIL & HAM SOUP

Steps:

• Mix all ingredients in large stock pot.
• Simmer 2-3 hours.
• Remove bay leaf.
• Serve.

LENTIL HAM SOUP

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

HEARTY CROCK POT LENTIL & HAM SOUP

Steps:

• In a crock pot, combine the lentils, ham, carrots, celery, onion, garlic, bell pepper, Italian seasoning and bay leaf. Add in the bouillon cubes and water, cover and cook on low for 6 hours.
• Season with salt and pepper if needed. Remove the bay leaf; ladle the soup into bowls and serve.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.