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Categories:
onion celery carrots garlic chicken broth dried lentils ham green pepper salsa parsley Italian seasoning
Viewed: 15 - Published at: 2 months agoIngredients
- 1 large onion, chopped
- 12 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
- 12 cup salsa
- 1 teaspoon parsley
- 1 teaspoon italian seasoning
Method
- Assembly Directions:
- Place the lentils in a colander.
- Examine the beans and remove dirt or stones.
- Rinse and drain the beans.
- 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.
- 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.
- Freezing Directions:
- 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.
- Serving Directions:.
- Thaw and reheat.
- Comments:
- 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.
