1 lb dry lentils, rinsed 6-8 oz smoked ham, diced
10 cups water
1 ½ Tbsp ham soup base or 3 ham bouillon cubes
¾ cup celery, diced ¾ cup onions, diced
¾ cup carrots, diced 1 Tbsp cider vinegar
1Tbsp Worcestershire sauce 1 tsp oregano flakes
1 tsp salt 1 tsp ground black pepper
Tabascosauce, a few drops (optional) liquid smoke, a few drops (optional)
In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
Reduce heat and simmer until lentils are tender, about 30 minutes.
Add remaining ingredients and simmer until veggies are tender, about 20 minutes.
If you wish to puree, remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
For the crock-pot, place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step above prior to serving.
Makes 12 servings.
(Recipe retrieved from www.food.com)