Ham and Lentil Soup Recipe

I always get a little sad as summer turns to fall because living in Chicago I know what comes after that, winter. Winter is brutal here in Chicago so in order to keep me warm through these long months I thought a nice pot of ham and lentil soup would do the trick!

I know, I know I’m being a bit of a crybaby but I don’t think I’ll ever get used to the long winters here. Now, with that being said I do love the fall here even if it’s short, and this ham and lentil soup was meant for long football watching Saturdays and feeding the family with plenty of leftovers!

This ham and lentil soup recipe isn’t just meant to keep you nice and toasty, it’s also a great recipe to use after you’re left with 8,374,038 pounds of holiday ham. I mean for real, there is only so many ham sandwiches one can eat right?

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Ham and Lentil Soup Recipe:

• 1 pound of loose sweet Italian Sausage
• 1 peeled and small diced yellow onion
• 4 small diced stalks of celery
• 4 peeled and thinly sliced carrots
• 3 finely minced cloves of garlic
• 2-pound ham, medium diced
• 2 cups of trimmed green beans cut into 1” pieces
• 2 peeled and medium diced russet potatoes
• 96 ounces of chicken stock
• 2 cups of Bob’s Red Mill Petit French Style Green Lentils, rinsed
• 1 tablespoon of each of chopped fresh parsley and thyme
• sea salt and fresh cracked pepper to taste

Makes 1 ½ gallons

Procedures:

1. In a large pot over medium heat add in the sausage and cook until browned.
2. Remove the cooked sausage and then add in the onion, celery, carrots and garlic and sweat over low heat for 15 minutes.
3. Next, add in the ham, cooked sausage, green beans, potatoes, chicken stock and rinsed lentils and stew over low heat for 25 to 30 minutes or until the vegetables and lentils are tender.
4. finish with herbs and salt and pepper. Serve alongside optional cornbread.