Tea-Infused Ham and Lentil Soup
A smoky ham and lentil soup.
2 h 2Ingredients
- 1 leftover smoked ham bone or 2 smoked ham hocks
- 1 lb. lentils (about 2 1/2 c.), picked over and rinsed
- 1/2 lb. mushrooms, chopped (about 3 1/2 c.)
- 3 onions, chopped coarse
- 1 c. carrot, chopped
- 1 c. celery, chopped
- 1 cinnamon stick
- 1 bay leaf
- 3 1/2 c. beef broth
- 8 c. water (or 4 c. water and 4 c. brewed lapsang souchong tea)
Directions
In a 6-8 quart kettle, combine all ingredients. Simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir back into soup.
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