Back To Recipe Page
Print This Recipe



Tea-Infused Ham and Lentil Soup

Submitted by: Stella Singleton

A smoky ham and lentil soup.

Prep Time: 2 hours
Serving Size: 3 1/2 quarts
Ingredients
  • 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.



You've been cooking up a storm and perfected your recipe, now is the time to share it with the world!
submit a recipe