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Bean and lentil soup with carrots and potatoes and a dollop of sour cream.
Stephanie Hofer

Bean & Lentil Soup

Create comfort in a bowl with our simple bean and lentil soup! A hearty mix of veggies, lentils, black beans, and ham in a flavorful chicken broth. Easy, healthy and satisfying.
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Prep Time 10 minutes
Cook Time 9 hours
Servings: 12 Servings
Course: Main Course, Soup
Cuisine: American
Calories: 169
Ingredients Equipment Method Notes

Ingredients
  

  • 1 C dried beans washed and soaked or 1 can beans
  • 2 14oz. cans chicken broth
  • 1 tsp thyme
  • 1/2 medium onion chopped
  • 1 stalk celery chopped
  • 1 C carrots chopped
  • 2 medium potatoes (2 C.) diced
  • 1 clove garlic minced
  • 1 C lentils rinsed
  • 1 ham bone or 1/2lb. canadian bacon/ham steak, chopped

Equipment

  • slow cooker

Method
 

  1. Combine all ingredients in a slow cooker.
    Add 2-4 cups hot water (depending on size of slow cooker) to cover ingredients in slow cooker.
    Cover and cook on high 1 hour, reduce heat to low and continue cooking for 8-9 hours.
    If using a ham bone, remove bone and pull off meat.
    Place meat back in slow cooker.
    Discard bone.
    Ladle in bowls and garnish with sour cream.
    Serve with a slice of whole wheat toast, roll or breadstick.

Notes

Using a ham bone will result in a more flavorful soup.
After cooking time is completed, remove meat from the bones, add meat to soup and discard bones.
While you can use canned beans, I prefer dry beans.
They will need to be soaked, but not cooked.
To soak black beans cover with water and let sit overnight.
If you're in a rush, cover the dry beans with boiling water and let sit for an hour, drain and then place in the slow cooker.
The soaked beans will cook to perfection in the slow cooker.