Place ham shanks and water in pressure
Put lentils in crock-pot.
Add carrots, onion, celery and parsley.
Stir in salt, marjoram, pepper and bay leaf.
Place ham bone on top.
Add water; cover and cook on low heat for 9 hours. Lift ham bone from soup; remove meat from bone and chop.
Return meat to soup.
Makes 10 servings.
Heat a large soup pan on medium heat. Add
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.
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
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.
Rinse lentils.
Combine lentils and water in a 4-quart Dutch oven.
Stir cubed ham, carrots, onion, bay leaf, pepper, marjoram and garlic powder into lentils in the Dutch oven.
Bring to boiling; reduce heat.
Simmer, covered, about 30 minutes or until lentils are tender.
Stir in undrained tomatoes and parsley.
Heat through.
Discard bay leaf.
Makes 6 servings.
nd add cheese and ham.
Simmer potato ham soup over low heat
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Add water to ham soup bone to make 2-quarts of stock or more. Cook vegetables until done, then add kale and a little parsley. You can add cabbage also if you like.
arge airtight plastic container).
Soup Directions:
Sort and wash
In large soup pot heat up oil; add onions, shallot, carrots and celery.Cook about 5 minutes; add garlic and mushrooms; cook 5 more minutes.
Stir in tomato paste and cook 1 minute.
Add lentils, ham and chicken broth; stir in Vegeta and savory.
Cover and cook until lentil are tender;add broccoli stems last 10 minutes about 30-40 minutes.
Taste and add salt and pepper.
Serve with parmesan cheese for a change of flavour.
Place ham bone, onion, celery, carrots and
In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
Reduce heat; simmer until lentils are tender, about 30 minutes.
Add remaining ingredients; simmer until veggies are tender, about 20 minutes.
If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step #4 prior to serving.
In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours.
Discard bay leaf and cinnamon stick and remove meat from bone or hocks.
Chop meat and stir into soup.
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
2 cups, so adjust the recipe as necessary for the size
n the bottom of your soup pot over medium heat. While
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.