Slow Cooker Lentil and Ham Soup


Slow Cooker Lentil and Ham Soup
Print Recipe
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Slow Cooker Lentil and Ham Soup
Print Recipe
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Servings Prep Time
10 cups 30 minutes
Cook Time
7 hours
Ingredients
Servings: cups
Instructions
  1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
  2. Cut excess ham away from bone and save for later.
  3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
  4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
  5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
Recipe Notes
  • a smoked pork hock will work in place of a meaty ham bone.
  • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

Zesty White Bean and Meatball Soup

Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Ingredients
Meatballs
Soup
Servings: people
Instructions
Meatballs
  1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
  2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
Soup
  1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
Recipe Notes

Makes approximately 10 cups of soup.