Potato and Lentil Soup with Ham

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  • 4 medium to large diced potatoes (I used Yukon Gold from my garden)
  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 10-12 cups of water
  • 8 tsp pork bouillon
  • 4-6 large leaves of Swiss chard (fresh from my garden, so nice!)
  • Handful of cutting celery (you could use regular celery – I just had the cutting celery on hand in my garden)
  • A garni of fresh herbs (I used sage, thyme and rosemary tied with dental floss and then just fished it out at the end)
  • ¾ pound chopped ham steak (thick-cut ham)
  • 1 package (1lb) lentils
  • ¼ cup olive oil

Saute the onions and garlic in the olive oil in a large stockpot until soft and golden. Then add the rest of the ingredients. Bring to a boil, then reduce to simmer for approximately one hour until lentils are thoroughly cooked. Top with fresh cracked pepper and serve with fresh-baked bread.

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