This fall soup recipe uses the full flavour of ham and earthiness of lentils to make a fill-you-up- stick-to-your-ribs kind of soup. Serve it with crusty bread and a fall salad for a meal that will make you and guests feel warm and cozy. For dessert, finish with the perfect peanut butter cookie recipe.
Ingredients
- extra virgin olive oil (enough to coat the bottom of your stock pot)
- 2 large carrots, peeled and chopped
- 2 celery, chopped 1 onion, chopped
- 1 clove of garlic , chopped
- Ham Bone (if you don’t have one, substitute by adding about 2 cups rough chopped ham)
- Approx 8 cups of water (or enough to cover your ham bone)
- 1 can lentils, rinsed
- 1 can black beans, rinsed (you can sub kidney bean or cannellini bean )
- 1-2 large potatoes, peeled and diced
- 2 bay leaves
- 1.5 tbsp. smoked paprika
- salt and pepper to taste
Directions
- In large stock pot, add olive oil, celery, carrots, onions and garlic.
- Sautee until veggies are soft and onions are slightly translucent.
- Add ham bone to veggies and sauté and stir lightly for a few minutes
- Add water (be sure there’s enough to cover your ham bone)
- Add lentils, beans, potatoes, bay leaves, paprika, salt and pepper.
- Cover and simmer on low for 20-25 mins. stirring occasionally.
- Test potatoes for doneness (they should be soft).
Joyful Hostess Tip: You can make this soup in your crockpot too. Just put all the ingredients in a crock pot and leave to simmer for 5-6 hours.
If you’re looking for another delicious soup recipe, try this Ultimate Ginger Carrot Soup. It’s anything but boring (and the recipe gives you options for making it vegan too)
