Lentil And Ham Soup Recipe

Lentil And Ham Soup picture

Summary

Difficulty LevelMediumCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Ham hocks4 Pound, cut into sections
 Water3 Quart
 Bay leaves2
 Italian herbs/Oregano1 Teaspoon
 Mixed pickling spices1 Teaspoon
 Onion1 Medium, finely chopped
 Lentils1 1⁄2 Cup (24 tbs), rinsed and picked over
 Peeled carrot chunks1 Cup (16 tbs)
 New potatoes3 Small, peeled and cut
 Pitted prunes12 , cut in half
 Chopped fresh parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6301 Calories from Fat 3490

% Daily Value*

Total Fat 388 g596.7%

Saturated Fat 112.6 g563.2%

Trans Fat 0 g

Cholesterol 880 mg

Sodium 3220.6 mg134.2%

Total Carbohydrates 368 g122.5%

Dietary Fiber 107 g427.9%

Sugars 63.3 g

Protein 354 g708.3%

Vitamin A 458.8% Vitamin C 123.8%

Calcium 36.4% Iron 139%

*Based on a 2000 Calorie diet

Directions

Cover ham hocks with water.
Bring to boil.
Remove hocks and discard water.
Return hocks to pot.
Add the 3 quarts water, herbs, spices, and onion.
Simmer about 2 hours.
Remove ham, discarding fat and bones.
Cut meat into bite-sized pieces.
Strain liquid to remove herbs and spices.
Return liquid to pan.
Skim excess fat from broth.
Reheat and add the lentils.
Cover and simmer 30 minutes.
Add carrot, potatoes, and prunes.
Cover and simmer until beans and vegetables are tender, 25-30 minutes.
Serve.
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