Prep 20 mins
Cook 8 hrs
From Rival Versaware Crock Pot Owner's Manual and Cookbook, c. 2006.
- olive oil
- 8 cups beef broth
- 1 cup carrot, chopped
- 2 cups ham, chopped
- 3⁄4 cup celery, chopped
- 1⁄2 cup onion, chopped
- 1 (6 ounce) can chopped tomatoes
- 1⁄2 teaspoon dried marjoram
- 1 1⁄2 lbs dry lentils
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup bacon, chopped
- Heat olive oil in saute pan over medium heat. Saute bacon until firm; remove from heat and move to crock pot.
- Add remaning ingredients to crock pot.
- Cook on Low for 8-10 hours or on High for 6-8 hours, until lentils are tender.
I really liked this. I decided to make it about halfway through the day so I made it stovetop instead and it took about 2 hours. The reason for 4 stars instead of 5 is I thought it was just a little bland - I kicked mine up with some hot sauce after serving. I also thought it was a little too much on the lentils... maybe just not what I was expecting. Next time I make it I will add a jalapeno or two, potatoes, and reduce the lentils by 1/2 pound. But there will definitely be a next time!
What a wonderful bowl of soup. This thick, flavorful, tasty treat was quick and easy to make. We loved it. Rich, robust, a great comfort dish. The flavors all blended well together to create a taste experience. Thank you so much for sharing. I will be be making this again and again.
WAY to salty but very tasty! With all the beef broth, bacon and ham it was just so so salty. Next time I'll use half 5 cups beef broth and 3 cups of water and add more veggies than the recipe calls for.