Lentil Soup with Homemade Ham Stock

Lentil Soup with Homemade Ham Stock

This is the post in which I declare my love of soups. I’m sure I’ve made this declaration before but I feel compelled to restate it especially since I’ve been diving deeper into the world of homemade soup and stock.

This Christmas for the second year in a row I made my traditional French Onion Soup using homemade beef stock. I would have never thought it was as easy as it was until I tried it — roast bones, simmer, strain. It’s really not complex and the flavor you get from homemade when you devote the time to simmer — I usually do about 24 hours — is incomparable to store bought.

Every two weeks or so I also roast a whole chicken (sometimes like this) just so I can make chicken stock from the bones. Sometimes I use that stock right away. Sometimes I freeze it in 4-cup baggies for later use. I usually only add an onion and salt but there are times I get creative with flavors using loads of garlic or ginger root. Most recently I used a bunch of celery hearts I had in my freezer from Thanksgiving. It was my favorite broth to date! The boys loved it last week when I made a chicken soup with tortellini — their favorite.

Last week while grocery shopping I noticed the bone-in hams were on sale for like 88 cents a pound. I’m assuming the store was just trying to get rid of the holiday leftovers and I love finding a good deal so I hopped on it. I picked butt-portion as they were slightly smaller than the shoulder ones and served it for dinner one night last week.

After dinner I cut away as much meat as I could from the bone to use on sandwiches and other leftover meals like this — click here for the quick IG recipe.

Ham with spagetti squash and peas

Then I put the bone in a pot, covered it with water, added a few whole cloves and brought it to a boil before simmering. The next day I drained the broth, put it in the fridge and pulled away as much meat as I could from the bone again.

I let the broth sit for two days — mostly because I was too busy to deal with it right away — and then skimmed the fat that settled at the top. It was time to make some soup!

Now if I remember correctly Mom always made split pea soup with a ham bone but I was never a fan. I’m sure I’d like it now as an adult, but I decided to stick with lentils. Nine years ago I made my first-ever batch of lentil soup and fell in love.

The soup (recipe below) came out FANTASTIC!  Even the 11-Year-Old thought so. Let me repeat that because I can hardly believe it myself.

THE 11-YEAR-OLD LIKED IT! He really liked it!

I took a picture for proof but it wasn’t very flattering. He’s a pre-teen now and much more concerned about his appearance you know. So I cropped it in a way you can’t tell it’s him — but you kind of still could. 😉

kid eating lentil soup

Yes, he really is that big. To think he (and I!) looked like this when I started blogging…

Screen Shot 2017-01-19 at 11.25.22 AM

(picture taken from my weight-loss photo journal)

Anyway, The Husband and 5-Year-Old didn’t board the lentil train with us but I have faith. More so in the 5-year-old than The Husband but only time will tell. I’m just going to keep making homemade good-for-you foods and chipping away at their comfort zones.

Here’s the full recipe for the soup. I weighed everything before adding so I can be specific with the nutritional information. I’ve picked my food journal back up again. More on that in a future post.

Hope you have a great day!

Lentil Soup with Homemade Ham Stock
Votes: 1
Rating: 5
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A warm bowl of lentil awesomeness with kale and ham.
Servings
12 cups
Servings
12 cups
Lentil Soup with Homemade Ham Stock
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A warm bowl of lentil awesomeness with kale and ham.
Servings
12 cups
Servings
12 cups
Ingredients
Servings: cups
Instructions
  1. Heat a soup pot over medium high heat and add the cut up bacon.
  2. Once the bacon starts to render and there's some fat in the bottom of the pan add the onion, celery and carrots with a small pinch of salt.
  3. Once the veggies begin to soften add the spices, lentils and ham. Toss everything around a few times, merging all the flavors.
  4. Add the broth and bring to a soft boil then cover and lower to a simmer.
  5. Simmer for 15-20 minutes until lentils are tender.
  6. Remove cover, add chopped kale.
  7. Serve!
Recipe Notes

Nutrition Facts
Lentil Soup with Homemade Ham Stock
Amount Per Serving
Calories 168 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 20mg 7%
Sodium 92mg 4%
Potassium 334mg 10%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 2g
Protein 13g 26%
Vitamin A 74%
Vitamin C 31%
Calcium 3%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

  • Nutritional information is approximate.
  • I always say the above as I'm limited to what I can find in databases and such. That said, I got as slightly different profile on MyFitnessPal but not enough to worry.
  • I used bacon for but of flavor but you could use any oil to sauté the veggies.
  • I only specified broth in the ingredients because you really could use any but I highly recommend try to make your own regardless of kind.
  • I used bagged chopped kale but chopped it even small to make it easier to eat.
  • I also add the kale right at the end so it keeps its green color.
  • This soup is fabulous reheated and 1 cup is very filling!
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