Slow Cooker Lentil and Ham Soup

Slow Cooker Lentil and Ham Soup

A day for family…

February 18, 2019 marks Family Day in my province of Alberta, Canada.  A holiday to promote family values and spending time together as a family.  Slow Cooker Lentil and Ham Soup is perfect for your family day weekend.  Super easy to toss together in your slow cooker, and forget about until dinner time. Giving you the whole day to spend with your family without having to worry about dinner until the last few touches are required, which is hours later.

Dinner is ready…

With just a couple of last minute touches to the soup, the whole family can enjoy a hearty and satisfying soup made from scratch.  It’s a wonderful bowlful to warm everyone up from a day of outdoor activities even if it’s not a holiday.  The recipe makes about 10 cups and freezes well too.

To ham or not to ham…

I love the subtle smokiness a ham bone can bring to soup and I just happen to have a ham bone leftover from the holidays. If a ham bone isn’t available to you, a smoked pork hock works just as well and they’re readily available all year.   I also like the texture and flavour of meaty little bites of ham throughout the soup too, so I’ll definitely ham it up when I can. But don’t fret, this is a lovely vegan soup without the ham if that is your preference.  The dill and vinegar in the recipe add a little brightness to the soup and helps to cut the starchiness of the lentils.  It’s so, so good.

Now, about the lentil…

I could rattle on and on about the lentil, but the lentils website is very informative about the varieties, nutrition and cooking of the lentil.  It’s a good read with lots of information.  

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.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Rustic Potato and Sausage Soup

      Rustic Potato and Sausage Soup

      The new year is upon us…

      Many of us are thinking of eating healthier, and I’m a firm believer that eating well and eating foods you enjoy should go hand in hand. Rustic Potato and Sausage Soup is guilt-free comfort food that’s loaded with kale and vegetables.  It’s a homey soup that’s warming and hearty with a rich tomato laced chicken broth, tender baby potatoes, Italian sausage and vegetables. Paprika, garlic, and fresh herbs give added depth of flavour to this rustic, chunky soup. 

      Healthy potatoes, rich in potassium and vitamin C add fibre with their skins and a rustic earthiness.  Tender kale, also rich in nutrients, gently clings to all it surrounds for a wonderful spoonful.  It’s the best of both worlds, being hearty and comforting while still being healthy, satisfying, and full of flavour.  So even if eating better is not on your resolution list this year, you’ll still want a big bowl of this satisfying soup.  Enjoy!

      Author:  Compelled to Cook

      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
      2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
      3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
      4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Broccoli Cheddar Soup

      Broccoli Cheddar Soup

      By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

      It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

      Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

      Broccoli Cheddar Soup
      Print Recipe
        Servings Prep Time
        3-4 people 20 minutes
        Cook Time Passive Time
        35 minutes 5 minutes
        Servings Prep Time
        3-4 people 20 minutes
        Cook Time Passive Time
        35 minutes 5 minutes
        Broccoli Cheddar Soup
        Print Recipe
          Servings Prep Time
          3-4 people 20 minutes
          Cook Time Passive Time
          35 minutes 5 minutes
          Servings Prep Time
          3-4 people 20 minutes
          Cook Time Passive Time
          35 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
          2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
          3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
          Recipe Notes

          -recipe yields 5 1/2- 6 cups.

          -for vegetarian option, use vegetable broth instead of chicken broth.

          -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

          Hearty Hamburger Soup

          Hearty Hamburger Soup

          Hearty Hamburger Soup is loaded with barley, veggies and ground beef. A great soup with tons of flavour and almost stew like. It’s a soup you’ll be making again and again. A super simple recipe that makes a huge pot, and like most simmered things, it actually tastes better the next day after the flavours really meld together.

          While there’s plenty of hamburger soup recipes out there, this one comes from my little collection of Best of Bridge cookbooks. They’re old and dated but contain some great everyday recipes that are simple and easy to make. Plus they have cute little quotes at the bottom of each recipe, invoking a smile every time I flip through them.

          Although I am not a huge fan of using canned soup to make soup, I can’t help but love the rich flavour the consommé brings to this hearty pot of goodness. It’s a delicious soup and a wonderful meal served with crusty bread. Enjoy!

          Recipe for Hearty Hamburger Soup adapted from The Best of Bridge

          Hearty Hamburger Soup
          Print Recipe
            Servings Prep Time
            10 people 15 minutes
            Cook Time
            2 1/4 hours
            Servings Prep Time
            10 people 15 minutes
            Cook Time
            2 1/4 hours
            Hearty Hamburger Soup
            Print Recipe
              Servings Prep Time
              10 people 15 minutes
              Cook Time
              2 1/4 hours
              Servings Prep Time
              10 people 15 minutes
              Cook Time
              2 1/4 hours
              Ingredients
              Servings: people
              Instructions
              1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
              2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
              Recipe Notes

              I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

              Chilled Corn and Crab Soup

              Chilled Corn and Crab Soup

              Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

              Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

               

              Chilled Corn and Crab Soup
              Print Recipe
                Servings Prep Time
                5 cups 20 minutes
                Cook Time Passive Time
                40 minutes 1+ hour
                Servings Prep Time
                5 cups 20 minutes
                Cook Time Passive Time
                40 minutes 1+ hour
                Chilled Corn and Crab Soup
                Print Recipe
                  Servings Prep Time
                  5 cups 20 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hour
                  Servings Prep Time
                  5 cups 20 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hour
                  Ingredients
                  Corn Soup
                  Crab Salad
                  Servings: cups
                  Instructions
                  Corn Soup
                  1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
                  2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
                  3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
                  Crab Salad
                  1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
                  Recipe Notes

                  Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.