I originally called this my "experimental lentil" soup, patching together various other lentil ham bone soup recipes. I've been making it every fall for a decade now. What's listed here is a single recipe, though I can't remember the last time I've made such a small batch. It's great for freezing in individual servings for lunches.
Ingredients
- water: 8 cups
- ⅔ tablespoons chicken bouillon granules: 2 piece
- ham bone with some meat: 1 piece
- lentils: 2 cups
- stalks celery: 2 piece (chopped)
- carrots: 1 cup (chopped)
- green bell pepper: 1 piece (chopped)
- onion: 0.5 piece (chopped)
- marjoram: 1 tsp (dried)
- bay leaf: 0.25 tsp (crushed)
Metric Conversion
Stages of cooking
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Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
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Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
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Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.
