Ham, Pea Soup With Lentils (Weight Watcher Friendly - 4 Points) |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I love soups during the cold winter months. They are fast, easy and fort food!!! I stock mine with lots of veggies and beans Ingredients:
2 teaspoons olive oil |
1 1/2 cups onions, chopped |
1 cup celery, chopped |
1 cup carrot, chopped |
3 large garlic, chopped |
1 cup green beans, cut |
1/2 red bell pepper, chopped |
1 tablespoon fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
7 cups chicken broth |
2 lbs ham shank or 2 lbs ham hocks |
1 cup dried lentils, rinsed |
1 cup dried yellow peas, rinsed |
2 bay leaves |
1/2 teaspoon ground black pepper |
1/4 cup parsley, chopped |
1 tablespoon balsamic vinegar |
salt |
Directions:
1. Heat olive oil in a large soup pot over medium heat.
2. Add onions, celery, carrots, garlic, thyme and oregano.
3. Cook and stir until veggies are softened, about 6 minutes.
4. Add remaining ingredients, except parsley.
5. Bring soup to a boil.
6. Reduce heat to low.
7. Cover and simmer for 1 hour.
8. Remove ham from soup - and let cool slightly.
9. Puree half the soup in a food processor and return to pot with remaining soup.
10. Cover to keep hot.
11. Cut meat from ham shank and return meat to pot.
12. Discard bone.
13. Stir in parsley.
14. Taste soup and adjust seasonings, if desired.
15. If soup is too thick, add water or chicken broth to water it down.
|
|