With very little effort, the whole family can enjoy a hearty and satisfying soup made from scratch. It’s a wonderful bowl to warm everyone up from a day of outdoor activities even if it’s not a holiday.
Author: Compelled to Cook
or 1 tsp Dried Parsley
or Smoked Pork Hock
or Vegetable Broth
Ground Black Pepper
Distilled White Vinegar
Rinse and drain the Green Lentils (1 1/2 cups).
Add lentils along with White Onions (1 1/2 cups), Celery (2 stalks), Carrots (2), Green Cabbage (2 cups), Garlic (2 cloves), Fresh Parsley (1 Tbsp), Bay Leaf (1), and Dried Thyme (1/2 tsp) to your slow cooker.
To prep the Cooked Ham (1), cut excess ham away from the bone and set aside.
Add ham bone and Chicken Broth (7 cups) to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
While soup is cooking, coarsely chop or shred ham. Cover and refrigerate until soup is ready.
After 7 hours, remove ham bone and bay leaf from soup. Adjust consistency with the Chicken Broth (1 cup). Stir in chopped ham and Distilled White Vinegar (1/2 Tbsp).
Cover and allow to cook for 5-10 more minutes to warm ham.
Add a generous sprinkle of Fresh Dill (to taste) and season to taste with Salt (to taste) and Ground Black Pepper (to taste).
Serve with a dollop of Sour Cream (as needed) and sprinkle with more fresh dill.
For a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.
Makes 10 cups.
Nutrition Per Serving
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