Lentil-Ham Soup
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30 MINUTES COOKING TIME ADVANCED PREPARATION
In Dutch oven or large saucepan:
Combine;
1 (16-ounce) package lentils
10 cups water
1 meaty ham bone (1-½ pounds)
1 cup chopped onion
1 teaspoon salt
¼ teaspoon dried marjoram leaves, crushed
1/8 teaspoon pepper
1 bay leafCover and simmer about 1-½ hours, stirring occasionally.
Remove bone; cut off meat and dice. Return meat to soup. Add:1-½ cups chopped carrots
1 cup chopped celery
¼ cup snipped parsleyCover and simmer 40 minutes, divide into meal-sized portions and pour into freezer containers. Freeze.
BEFORE SERVING
In saucepan, heat frozen soup, covered, until heated thoroughly, about 30 minutes; stir occasionally. Season to taste with salt and pepper.
Makes 10 servings