GiGi's Special Ham and Lentil Soup

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Pre-Notes

My dad, GiGi, likes to make this soup and bring some to my sister, Nancy, and I. Natalie and Thomas like this soup so much, they used to lick the bowls clean when they were younger. Thanks, GiGi!

If the soup becomes to thick, add additional beef broth to thin it.

If you do not have a ham bone, you can add cut up ham pieces to the soup during the last 30 minutes.

Ingredients

Lentil Soup

1. 1 ham bone with ham meat left on it
2. 11 c water
3. 1 beef bouillon cube or 1 t powder beef bouillon
4. 1 (16 oz) bag lentils, rinsed and picked over
5. 1 c cerely, or more, chopped
6. 1 c carrots, or more, chopped
7. 1 large onion, chopped
8. 1/2 c fresh parsley, chopped
9. 2 t salt
10. 1/2 t dried oregano
11. 1/2 t black pepper
12. 2 garlic cloves, minced
13. 1 (14.5 oz) can diced tomatoes, undrained
14. 2 to 3 potatoes, peeled, cut into 3/4 inch cubes
15. 1 (14.5 oz) can beef broth, if needed for thinning

Instructions

Lentil Soup

1. Place ham bone in a large stock pot with 11 cups of water. Bring to a boil, and simmer for 30 minutes.
2. Remove ham bone from broth and trim ham into bite-sized pieces from the bone, removing any fat and gristle. Discard the ham bone and set aside the ham to be added to the soup later.
3. Strain the broth, and return to the pot.
4. To the broth, combine bouillon cube, lentils, celery, carrots, onions, parsley, salt, oregano, black pepper, and garlic.
5. Bring to a boil, reduce heat and simmer covered for 1 hour.
6. Add the tomatoes, potatoes, and reserved ham pieces; cover and simmer for 30 more minutes.
7. If soup becomes to thick, add beef broth 1/2 can at a time to desired consistency.

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