Lentil Soup with Ham and Bacon Crock Pot Slow Cooker
Warm up your home with the comforting aroma of this hearty Lentil Soup with Ham and Bacon, made effortlessly in a Crock Pot slow cooker. Brimming with tender lentils, smoky ham, and crispy bacon, this nutrient-packed recipe combines wholesome ingredients like carrots, celery, and onion with fragrant spices and a hint of thyme. The slow-cooked ham bone or ham hock infuses the soup with rich, savory flavor, while optional crushed tomatoes add a touch of tangy depth. With minimal prep and hours of hands-free cooking, this recipe is perfect for busy weekdays or cozy weekends. Serve it with a slice of crusty bread, and enjoy a satisfying, soul-warming meal that’s sure to impress. This lentil soup is not only delicious but also a great way to bring comfort food to your table while keeping it nutritious. Perfect for fans of slow cooker recipes, hearty soups, and one-pot meals!
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Recipe Information
Ingredients
- 2 cups Dried brown or green lentils
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Ham bone or ham hock
- 4 slices Cooked bacon, crumbled
- 8 cups Chicken broth
- 1 cup Crushed tomatoes (optional)
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Ground black pepper (adjust to taste)
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Rinse the dried lentils thoroughly in a colander under cold running water. Set them aside to drain.
In a large frying pan, cook the bacon until crispy. Remove, crumble the bacon, and set it aside. Reserve about 1 tablespoon of the bacon grease to cook later if desired for added flavor.
Add the diced carrots, celery, and onion to the frying pan with the reserved bacon grease. Sauté for 3–4 minutes until the vegetables start to soften, stirring occasionally. Transfer the vegetables to the Crock Pot.
To the Crock Pot, add the rinsed lentils, ham bone or ham hock, minced garlic, crumbled bacon, chicken broth, optional crushed tomatoes, bay leaf, thyme, salt, and black pepper.
Stir everything together to combine. Ensure the liquid covers all of the ingredients. If necessary, add a bit more chicken broth or water.
Cover the Crock Pot with its lid and cook on LOW for 8 hours or on HIGH for 4–5 hours. The lentils should be tender, and the ham should easily pull apart.
Once cooking is complete, remove the ham bone or ham hock from the Crock Pot. Shred the meat off the bone using two forks and return the shredded ham to the soup. Discard the bone.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley. Pair it with crusty bread for a complete meal.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
