Lentil Vegetable Soup with Ham
Warm, hearty, and packed with nourishing ingredients, this Lentil Vegetable Soup with Ham is the perfect balance of comfort and nutrition. Tender lentils simmer alongside a medley of carrots, celery, and onions, while savory diced ham adds a smoky richness to every bite. Canned diced tomatoes, fragrant garlic, and an herbaceous blend of thyme and oregano infuse the broth with irresistible flavor, enhanced further by a final flourish of wilted spinach or kale. Quick to prepare and ready in under an hour, this one-pot wonder is ideal for cozy weeknight dinners or meal prep for the week. Garnish with fresh parsley for an extra pop of color and enjoy this wholesome, protein-packed soup that’s as satisfying as it is easy to make! Keywords: lentil soup recipe, vegetable soup with ham, hearty soup recipe, healthy dinner ideas.
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Recipe Information
Ingredients
- 1 cup dry lentils
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup ham, diced
- 14.5 ounces diced tomatoes, canned (with juices)
- 6 cups chicken broth
- 1 large bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils under cold water and pick through them to remove any debris. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced ham to the pot and cook for 2 minutes, stirring to combine.
Pour in the canned diced tomatoes (with juices) and chicken broth. Stir well.
Add the rinsed lentils, bay leaf, dried thyme, dried oregano, salt, and black pepper. Mix to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and discard it.
Stir in the chopped spinach or kale and let it wilt in the soup for 2-3 minutes.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 9722 mg | 423% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 39.4 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5756 mg | 122% | |
*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.
