Lentil Soup with Ham
Ingredients
- 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
Instructions
- 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!