LENTIL AND PEA SOUP (HAM HOCKS)
Try this hearty soup for supper with chunks of rye bread to dunk. All you'll need to finish a comfort food supper is some apples and cheese for dessert.
Provided by Derf2440
Categories One Dish Meal
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy (cast iron is best) dutch oven heat oil over medium heat.
- Add onion and garlic and cook about 5 minutes, stirring until soft.
- Add remaining ingredients except carrots,celery and lemon slices.
- Bring to boil.
- Reduce heat to low, cover pot.
- Simmer 1 1/4 hours.
- Add carrots and celery.
- Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
- Remove pot from heat.
- Lift out hocks and bay leaf, discard bay leaves.
- Cool hocks enough to handle, remove fat and bones.
- Put meat back in soup. Stir and heat gently.
- Float a lemon slice on top of each serving.
LENTIL SOUP WITH SMOKED HAM HOCK
Steps:
- Add the beef broth, chicken stock , dried thyme, black pepper, bay leaf , cayenne, and ham hock into a soup pot and bring to a simmer. Cover and simmer on low for 1 1/2 hours. Add the onions, celery, and carrots and simmer covered for another 30 minutes.
- Add the lentils and simmer covered for another 30 minutes. Remove cover and skim off any excess fat from the surface. Continue to simmer another 15 to 20 minutes uncovered, until the lentils are tender and the pork is falling off the bone. Taste for salt, adjust seasoning, and serve with chopped fresh parsley.
Nutrition Facts : Calories 360 kcal, Carbohydrate 57 g, Cholesterol 13 mg, Fiber 9 g, Protein 25 g, SaturatedFat 1 g, Sodium 963 mg, Sugar 9 g, Fat 4 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
HAM HOCK AND LENTIL SOUP
Steps:
- In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.
HAM HOCK AND LENTIL SOUP
I recently found this recipe on the Food TV website and have not tried it yet. It is one of Emeril's recipes.
Provided by Normaone
Categories Grains
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce heat to medium low and cook, covered for about an hour, or until ham hocks are tender. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender. Remove from heat and stir in the parsley. Reseason with salt and pepper if needed. Remove ham hocks and remove the meat. Add the ham back into the soup. Serve with a hearty crusty bread.
LENTIL HAM SOUP
One of my family's go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread.
Provided by Arielle Darling
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
- Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 19.4 g, Cholesterol 16.1 mg, Fat 5.4 g, Fiber 8.4 g, Protein 13 g, SaturatedFat 1.9 g, Sodium 693.8 mg, Sugar 2.7 g
HAM AND LENTIL SOUP
This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. -Andi Haug, Hendrum, Minnesota
Provided by Taste of Home
Time 2h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.
Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 355mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.
INSTANT POT® LENTIL AND HAM SOUP
A delicious and hearty soup when you don't have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!
Provided by nolteteam
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 16.7 g, Cholesterol 13.8 mg, Fat 5.7 g, Fiber 7.1 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 1104 mg, Sugar 3.3 g
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LENTIL AND PEA SOUP (HAM HOCKS) RECIPE
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- In a heavy (cast iron is best) dutch oven heat oil over medium heat. Add onion and garlic and cook about 5 minutes, stirring until soft. Add remaining ingredients except carrots,celery and lemon slices. Bring to boil.
- Add carrots and celery. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. Remove pot from heat.
- Lift out hocks and bay leaf, discard bay leaves. Cool hocks enough to handle, remove fat and bones. Put meat back in soup. Stir and heat gently.
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