Ham Bone Lentil Soup (Printer View)

Comforting lentil soup featuring savory ham bone broth and a medley of tender root vegetables.

# What you'll need:

→ Broth Base

01 - 1 meaty ham bone from cooked ham, excess fat trimmed
02 - 10 cups cold water
03 - 2 bay leaves
04 - 6 black peppercorns

→ Vegetables & Lentils

05 - 1½ cups dried brown or green lentils, rinsed
06 - 2 medium carrots, peeled and diced
07 - 2 medium parsnips, peeled and diced
08 - 2 medium celery stalks, diced
09 - 1 large yellow onion, diced
10 - 2 medium Yukon Gold potatoes, peeled and diced
11 - 2 cloves garlic, minced
12 - 2 tablespoons olive oil

→ Seasonings & Garnishes

13 - 1 teaspoon dried thyme
14 - ½ teaspoon dried rosemary
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped for garnish
17 - Lemon wedges for serving, optional

# Method:

01 - Place ham bone, water, bay leaves, and peppercorns in a large stockpot. Bring to a boil over medium-high heat, skimming foam that rises to surface. Reduce heat and simmer partially covered for 1 hour 15 minutes.
02 - While broth simmers, peel and dice all vegetables into uniform ½-inch pieces. Rinse lentils thoroughly under cold water.
03 - Remove ham bone and set aside to cool slightly. Strain broth through fine-mesh strainer, discarding solids. Return clear broth to stockpot.
04 - Heat olive oil in large skillet over medium heat. Add onion, carrots, parsnips, and celery. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook 1 minute more.
05 - Add sautéed vegetables, potatoes, lentils, thyme, and rosemary to broth. Simmer over medium heat for 35-40 minutes until lentils and vegetables are tender.
06 - While soup simmers, pick any meat from cooled ham bone and chop into bite-sized pieces. Add meat back to soup.
07 - Taste soup and season with salt and pepper. Remove and discard bay leaves.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The ham bone does all the heavy lifting, creating a broth so flavorful you won't need to add much else to make it sing.
  • It's the kind of soup that tastes better on day two, so you're essentially getting two meals from one cooking session.
  • Naturally gluten-free and loaded with protein and vegetables, it's the rare comfort food that actually feels nourishing.
02 -
  • Don't skip skimming the foam off the broth in the first few minutes—it's the difference between a soup that's clear and inviting versus cloudy and murky, and it takes less than two minutes.
  • The soup actually tastes better on the second or third day because the flavors have had time to mingle and deepen, so make it ahead if you can.
03 -
  • If your ham bone isn't particularly meaty, save bacon grease or a splash of liquid smoke to add at the end—it won't taste the same, but it gets you close.
  • Make a double batch and freeze it in portions; there's almost no difference between fresh and frozen after it thaws, and you'll thank yourself on a night when you don't feel like cooking.
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