Ham & Lentil Soup in the Crockpot is one of our new Yankee Homestead favorites, perfect for winter weather! Plus, it’s super-easy to make. Don’t you agree the crockpot is one of the Top Inventions of All Time?
- 1 cup dried lentils*
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 garlic cloves, minced
- about 1½ cup diced, cooked ham
- ½ tsp dried basil
- ¼ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- ¼ tsp ground black pepper
- 4 cups (32 oz) chicken broth
- 1 cup water
- 8 tsp tomato sauce
- Cook ham, if necessary.
- Combine all ingredients 3½-quart or larger crockpot.
- Cook all day on Low.
- Discard the bay leaf before serving.
- Serve with sour cream and this awesome, GF/DF Cornbread (it’s also sugar-free and egg-free).
- See the original recipe here: Slow Cooker Lentil and Ham Soup.
- Using Homemade Chicken Broth makes this soup super-nutritious and helps fight off icky germs during the cold and flu season.
- If you can’t have sour cream, don’t worry. I can’t, either, and I still love this soup (plain).
- Little Brother is not a huge fan of soup, but even he liked this one. It’s super-hearty and easy to scoop up.
- For the ham, I used two thick slices from our favorite local farm. I browned each slice on both sides, using a cast iron skillet. Then diced it up and tossed it in the crockpot. Super-easy!
- If you’ve been following Yankee Homestead for long, you won’t be surprised to hear that I used two frozen bags of mirepoix for the celery/carrots/onion. Which makes this recipe even easier! (Hooray!)
- For the tomato sauce, I dip into my Home Grown Tomato Puree from the freezer. Worked great! I think you could use just about any variation of tomato for this part.
- *I finally started soaking and cooking my beans! So now I add already-cooked lentils.
- I’ve also used (soaked and cooked) pinto beans instead of the lentils, with equally fantastic results.