Lentil Soup With Ham And Sausage Recipe
Ingredients
| Dried lentil beans | 3⁄4 Pound | |
| Carrots | 2 , sliced | |
| Onions | 2 , chopped | |
| Celery stalks | 2 , chopped | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Polish sausage | 3⁄4 Pound, sliced, browned and drained (1 Unit) | |
| Cooked ham | 1⁄2 Pound, chopped | |
| Bay leaf | 1 | |
| Ground thyme | 1 Teaspoon | |
| Whole cloves | 2 | |
| Sugar | 1 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Tomato paste | 1 Teaspoon | |
| Brown gravy mix | 3⁄4 Ounce (One Envelope) | |
| Water | 4 Cup (64 tbs) | |
| Potatoes | 2 Medium, peeled and cubed |
Nutrition Facts
Serving size
Calories 1079 Calories from Fat 371
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 16 g79.8%
Trans Fat 0 g
Cholesterol 130.6 mg43.5%
Sodium 2374.3 mg98.9%
Total Carbohydrates 114 g38.1%
Dietary Fiber 41.1 g164.3%
Sugars 11.4 g
Protein 64 g128%
Vitamin A 145.9% Vitamin C 67.2%
Calcium 17.3% Iron 76.2%
*Based on a 2000 Calorie diet
Directions
Place beans in a large Dutch oven.
Cover with water 2 inches above beans, let soak overnight.
Saute carrots, onion, and celery in butter in a large Dutch oven.
Add remaining ingredients except potatoes.
Drain beans, add to vegetable mixture.
Cover and simmer 25 minutes.
Add potatoes and cook an additional 20 minutes.
Add water for a thinner consistency, if desired.
Remove bay leaf.
Chef
