Hearty Ham and Bean Soup (Christmas Ham Leftovers!)
  • 1 Tb. butter
  • 2 medium carrots, diced
  • 1 onion, diced
  • 2 celery ribs, diced
  • 1 garlic clove, minced or pressed
  • ½ cup dry green lentils, rinsed
  • ½ tsp each of dried oregano, basil and rosemary
  • ¼ tsp. white or black pepper
  • 4 cups chicken broth (or water)
  • 2 cup cooked chopped ham
  • 2 cans (15 oz) Great Northern beans, rinsed and drained
  • ½ cup quick cooking barley
  1. In a Dutch oven or large pot, melt butter over medium heat. Add the onion, carrots and celery. Cook about 5-7 minutes or until the onion is translucent.
  2. Add garlic and cook another 30 seconds.
  3. Into the pot, add the lentils, dried herbs, pepper, and broth. Turn the heat up to medium high to get the soup the boil. Once at a boil, cover the pot and reduce the heat to medium low. Keep the soup at a simmer for 20 minutes.
  4. Add the ham, beans and quick cooking barley. Bring the soup up to a boil again. Cover again and simmer over medium low for 10 minutes.
  5. Feel free to add more herbs, salt or pepper to taste. The soup is quite thick and hearty. Thin it out with more chicken broth or water.
Recipe by Whisk Together at http://www.whisktogether.com/2015/12/29/hearty-ham-and-bean-soup-christmas-ham-leftovers/