1-Hour Smoky Ham and Lentil Soup

This soup is the best! My mom owns a catering business and her chef makes this for the cafe. Flavorful and hearty, even has a bit of a kick to it. Serve with warm crusty bread...a great meal on a fall/winter day.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  lb dry lentils, rinsed
• 6 -8  ounces smoked ham, diced
• 10  cups water
• 1 1⁄2 tablespoons  ham soup base or 3  ham bouillon cubes
• 3⁄4 cup celery, diced
• 3⁄4 cup onion, diced
• 3⁄4 cup carrot, diced
• 1  tablespoon cider vinegar
• 1  tablespoon Worcestershire sauce
• 1  teaspoon oregano flakes
• 1  teaspoon salt
• 1  teaspoon ground black pepper
•  Tabasco sauce, a few drops (optional)
•  liquid smoke, a few drops (optional)

Directions

1. In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
2. Reduce heat; simmer until lentils are tender, about 30 minutes.
3. Add remaining ingredients; simmer until veggies are tender, about 20 minutes.
4. If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
5. For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step #4 prior to serving.