I have to be honest, Lentil soup with ham is a new one for me. But it’s a new favorite! It’s hearty, and thick and it’s perfect with some fresh bread for dipping!
When I said to my husband that I was making lentil soup with ham, he said, “I’m not having any, I don’t like lentil soup”. So I made it my mission to make a great lentil soup that would convert any lentil soup hater! This one did the trick! I talked him into tasting a small bite. Well next thing you know, he’s grabbing a bowl and pouring in a big ladle full (or 2!). Mission accomplished!!
How to make lentil soup with ham:
First, you want to saute the vegetables and ham. This is a very important step for making the soup since this is what brings out the most flavor. Take your time and get those veggies nice and softened in the olive oil.
The next step is pretty easy….dump everything else in! Just leave out the salt. Salt tends to toughen legumes when they cook so you want to save the salt for the end.
After letting everything simmer for just 30 minutes, the soup is pretty much done! This is when I add the salt and I also pulse the soup with an immersion blender to smooth it out a little bit and thicken it. This is totally a preference as to how much you blend the soup. I like to just do a few pulses and leave it chunky. If you don’t have an immersion blender, just add a few ladles to a regular blender, pulse, then add back to the pot. (Just be careful as the steam and pop the lid off if you don’t vent it.)
Serve the soup hot and with some bread for dipping and you have a great, hearty meal! I garnished ours with parsley because it’s, well…brown and the parsley just adds some brightness and it makes me happy but it’s totally optional.
Lentil Soup with Ham
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 2 large carrots or a handful of baby carrots (sliced into rounds)
- 2 ribs of celery (chopped)
- 3 large garlic cloves (minced)
- 8 ounce ham steak cut into small cubes)
- 14.5 ounce can of petite diced tomatoes
- 16 ounce bag of dried lentils
- 8 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Heat a large stock pot over medium heat and add the olive oil, onion, carrots, celery, garlic, and ham. Saute until the vegetables are softened. (about 10 minutes.
- Add the diced tomatoes, lentils, paprika, and chicken broth and bring to a full boil. Once it comes to a full boil, reduce the heat to a low simmer, cover and continue to cook for 30 minutes. (Stir the soup every 10 minutes).
- Once finished, I take an immersion blender and pulse the soup for just a few minutes. I don't smooth all of the chunks but it makes the soup nice and thick. If you don't have an immersion blender, you can add a few ladles of the soup to a blender, pulse, then add it back in and stir.
- Serve hot with some sliced bread or crackers for a hearty meal!