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Lentil-Ham Soup
Ingredients
- 3 cups reduced-sodium chicken broth
- 3 cups water
- 1 medium onion, cut into thin wedges
- 1 1/2 cups chopped celery (3 stalks)
- 1 1/2 cups thinly sliced carrot (3 medium)
- 1 cup brown lentils, rinsed and drained
- 6 ounces cooked ham, diced
- 1 1/2 teaspoons dried thyme, crushed
- 3 cups shredded fresh spinach
- 1 ounce Parmesan cheese, shaved
Directions
1. In a 4- to 5-quart slow cooker, combine broth, the water, onion, celery, carrot, lentils, ham, and thyme.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Stir in spinach. Ladle into bowls. Top each serving with Parmesan cheese. Makes 6 servings.
Nutrition Facts
(Lentil-Ham Soup)
- Servings Per Recipe 6,
- cal. (kcal) 186,
- Fat, total (g) 2,
- chol. (mg) 14,
- sat. fat (g) 1,
- carb. (g) 26,
- fiber (g) 12,
- sugar (g) 4,
- pro. (g) 17,
- vit. A (IU) 64,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 202,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 849,
- Potassium (mg) 569,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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