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Bacon, Ham and Lentil Soup

Source of Recipe

Cooking Light magazine


Recipe Introduction

Great for using leftover ham.

List of Ingredients

5 slices thick bacon, chopped
1 1/2 c. cubed ham
1 c. chopped onion
1 c. chopped fennel bulb
1 c. chopped celery
1/2 c. chopped leek
1/2 c. chopped carrot
3 14 oz. cans chix broth
2 c. water
1/4 t. dried thyme
1/2 t. pepper
1 can diced tomatoes
dash basil, garlic and oregano
1 lb. dried lentils
2 bay leaves
1/2 c. chopped fresh chives


Recipe

Cook bacon in a dutch oven until crisp. Remove, reserving 2 T. drippings. Set bacon aside. Add ham to drippings and cook 2 minutes, stirring frequently. Add onion and next 4 ingredients. Cover and cook 10 minutes over medium heat, stirring occasionally. Add broth and next 7 ingredients. Bring to a boil; cover, reduce heat and simmer 30 minutes or until lentils are tender. Discard bay leaves, sprinkle with bacon and chives.