Ingredients
Scale
- 2 1/2 quarts water
- 1 ham bone
- 1/2 Tablespoon butter
- 2 – 4 cloves garlic, peeled & chopped
- 2 stalks celery
- 1/2 red onion, peeled & chopped
- 3 mini sweet peppers, chopped
- 3/4 cup red lentils
- 1 bay leaf
- 1 pint fire roasted tomatoes or 1 15-oz. can crushed tomatoes
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon chipotle powder (or cayenne)
- 1 cup chopped ham
Instructions
- Put the ham bone in a soup pot with the water. Bring to a boil and cook, covered, for about 2 hours. Use 1 quart of the “ham juice” for this soup. Save the rest for another soup.
- Meanwhile, melt the butter in a saucepan or frying pan, add the garlic, celery, and onion and saute until the onion is soft and translucent. Add the chopped peppers and saute a few more minutes until the peppers are soft.
- Remove the ham bone and the excess “ham juice” from the soup pot. Pour the sauteed veggies into the soup pot along with the rest of the ingredients except the ham. Bring to a boil, cover and cook for 20 minutes or until the lentils are soft. Add the ham and cook a little longer until the ham is warm.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.