Ham and Lentil Soup

I have been sort of obsessed with my crock pot for the last few months. All I can say is get one (crock pot companies should be paying me for this advertising!) This soup is great for the slow cooker–the ham cooks nicely and flavors the broth without being too salty. I threw in the ham bone for added flavor.  I liked how the lentils got really soft and almost dissolved in the broth. This soup turned out great and I will definitely make it again sometime.

Ham and Lentil Soup
(Makes 6 Quarts)
Printable Version

Ingredients:

• 1 tablespoon canola oil
• 2 onions, chopped
• 5 carrots, chopped
• 2 green bell pepper, chopped
• 3 stalks celery, chopped
• 2 cloves garlic, chopped
• 10-12 cups, or 80 oz. reduced sodium chicken stock
• 2 1/2 cup red lentils
• 1 lb ham, 1/2 inch cubes
• 1 ham bone (optional)
• 5 or 6 russet potatoes, softened and cubed
• 2 teaspoon oregano
• 2 bay leaves
• 2 teaspoon thyme
• 1 teaspoon parsley
• 1 bunch spinach, rinsed and trimmed
• pepper to taste

Directions:
1. Heat the oil in a saute pan. Add the onions, green pepper, carrots, and celery and saute until soft, about 15 minutes.
2. Add the garlic and saute until fragrant.
3. In a 6 qt. slow cooker, add the stock, potatoes, cooked vegetables, spinach, lentils, ham, ham bone, oregano, parsley, bay leaf and thyme. Cook on high for 4-5 hours or on low for 8-10.