Mar 16, 2011
Bean, Lentil, and Ham soup
In a large pot add:
8 C. water
2 C. bean mixture (beans & lentils)
Soak overnight or boil them for a few minutes, take them off the heat and let sit for 2-3 hours. (I know time consuming!)
Dump off excess water and replace with fresh water that covers the beans about 2 inches above top.
In a skillet add:
2 Tbsp. oil
1 lrg. onion, chopped
2 celery stalks, chopped
2 cloves garlic, diced
3 lrg. carrots, chopped
Saute until veggies are translucent.
2 C. cooked ham or lunch meat ham, chopped
Add veggies and ham to beans when beans are tender. (If they are not tender yet boil them for a while.)
1 tsp. Italian Seasoning
1/2 tsp. black pepper
1 Tbsp. Worcestershire Sauce
2 tsp. salt
Simmer for 20 minutes.
Serve with biscuits, rolls, bread, etc.
Good luck! This was an adventure. It made a lot. It will be great for lunches. And very healthy too!
Recipe by: Becky