Ham and Lentil Soup OAMC

budget friendly and oamc friendly.

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 1  large onion, chopped
• 1⁄2 cup  diced celery
• 2  large carrots, sliced
• 1  teaspoon  minced garlic
• 6  cups low sodium chicken broth
• 1  cup dried lentils
• 1  cup  diced ham
• 1  green pepper, diced
• 1⁄2 cup salsa
• 1  teaspoon parsley
• 1  teaspoon  italian seasoning

Directions

1. Assembly Directions:
2. Place the lentils in a colander. Examine the beans and remove dirt or stones. Rinse and drain the beans.
3. Slow cooker: Place all ingredients in slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
4. Stovetop: Place all ingredients in a stock pot and bring to a boil. Reduce heat to medium and cook for 30 minutes or until vegetables and lentils are tender.
5. Freezing Directions:
6. Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
7. Serving Directions:.
8. Thaw and reheat.
9. Comments:
10. This is a very filling soup that we love to make in the autumn and winter. We serve it with a salad and some crusty bread.