High-Fiber, High-Protein Ham & Lentil Soup Recipe Is a Delicious Healthy Dinner High Protein Recipes High Fiber Recipes Slow Cooker Soups Pork Lunch Dinner Low Sugar Recipes

My family loves having a honey ham for the holidays, but I've always given a friend the bone to make soup. This year I decided to try make my own homemade soup using a ham bone, and I'm a huge fan now! The smoky and salty ham bone combined with the lentils and vegetables makes this such a filling and satisfying soup recipe that you'll want to make it anytime you have leftover ham (or buy one so you do!).

To make this high-fiber and high-protein lentil soup slow-cooker recipe you will need dried lentils, chicken broth, a meaty ham bone or chopped ham (or both!), celery, carrots, onion, garlic, a bay leaf, black pepper, dried thyme and fresh parsley for serving. (Check out the health benefits of lentils, the health benefits of fiber and the health benefits of protein.)

Note: If cooking for four hours on high in the slow cooker, soak lentils overnight in clean water. Drain and rinse before using. No need to soak if they are cooking for more than four hours. You can make this soup recipe with dried split peas instead of lentils.

Serve this hearty lentil soup for lunch or dinner with a chunk of hot, crusty bread. Don't you just love soup season!?

Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 to 5 hours (high) or 6 to 8 hours (low)
Total Time: 5 to 8 hours
Servings: 8

Ingredients

• 20 ounces dried lentils (about 3 cups), rinsed well
• 5 cups chicken broth
• 2 cups water 
• 1 meaty ham bone or 2 cups leftover ham (or both)
• 3 stalks celery, sliced
• 2 large carrots, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme or dried Italian seasoning
• 1 tablespoon fresh parsley, for serving (optional)

Here's how to make it: 

1. Combine all the ingredients in a 6- to 8-quart slow cooker. (If your lentils or peas are in a 16-ounce container, don't add the 2 cups of water.)
2. Cover and cook on high for 4 to 5 hours or low for 6 to 8 hours. Remove the bay leaf and ham bone. Taste and add salt and pepper, if needed. (If you want thinner soup add more broth or water. If you want thicker soup cook the last hour with the lid off.)
3. Serve warm with a sprinkle of parsley on top, if desired, and enjoy! Store the soup in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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