Lentil Soup A La HoneyBaked

In a stock pot heat and sauté until limp:
   2 tablespoons olive oil
   1 onion, chopped
   2 garlic cloves, minced

   4 cups beef broth
   5 cups water
   2 cups lentils, picked over and rinsed
   4 ribs celery, chopped plus celery leaves
   4 carrots, chopped
   2 bay leaves
   1 can diced tomatoes with liquid
   1/2 teaspoon freshly ground pepper
   3/4 cup diced HoneyBaked Ham

Bring to a boil and then reduce to a simmer and cook for approximately 45 minutes or until lentils are tender. Remove bay Leaves and add:
   1/4 cup minced fresh parsley leaves
   1 1/2 teaspoons salt
   1 tablespoon fresh lemon juice

Ladle the soup into bowls and top with:
   Freshly grated Parmesan

This can easily be transported in a thermos and served in mugs at your tailgate party.

Serves 8

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