Ham Bone Lentil Soup (Printable)

A warming dish combining ham bone broth, lentils, and root vegetables for a hearty, savory experience.

# What You Need:

→ Broth Base

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

→ Vegetables & Lentils

05 - 1.5 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 - 0.5 teaspoon dried rosemary
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving

# Step-by-Step:

01 - Place ham bone, water, bay leaves, and peppercorns in large stockpot. Bring to boil over medium-high heat, skimming foam as it rises. Reduce heat and simmer partially covered for 1 hour 15 minutes.
02 - While broth simmers, peel and dice all vegetables. 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 soften. Add minced garlic and cook 1 minute longer.
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. Return ham meat to soup.
07 - Taste soup and adjust seasoning with salt and pepper as needed. Remove bay leaves with slotted spoon.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side if desired.

# Expert Suggestions:

01 -
  • Deep, smoky flavor: The ham bone simmers low and slow, yielding a broth packed with rich, savory depth that no store-bought stock can replicate.
  • Naturally gluten-free: Every ingredient in this recipe is naturally free of gluten, making it a safe and delicious choice for those with dietary sensitivities.
  • Hearty and filling: Lentils and root vegetables combine to create a soup that satisfies like a full meal, providing generous protein, fiber, and complex carbohydrates.
  • Zero-waste cooking: This recipe gives new life to a leftover ham bone, turning what might be discarded into the star of an extraordinary dish.
  • Even better the next day: The flavors meld and deepen overnight, making this soup an ideal make-ahead meal for busy weeks.
02 -
  • Skim the broth early: In the first 10–15 minutes of simmering the ham bone, foam and impurities will rise to the surface. Skimming these off ensures a clear, clean-tasting broth.
  • Do not salt until the end: Ham bones vary widely in saltiness. Always taste and adjust seasoning only after the ham meat has been returned to the pot.
  • Sauté your vegetables first: Taking the extra step to sauté onion, carrots, parsnips, and celery before adding them to the broth builds a layer of sweetness and complexity that elevates the entire soup.
  • Pick the bone thoroughly: Once cooled, take a few extra minutes to carefully pick all the meat from the ham bone—those tender, smoky shreds are among the most flavorful bites in the finished dish.
  • Make it ahead: This soup is an ideal candidate for meal prep. Prepare it a day in advance and reheat gently—the flavors deepen and improve significantly after resting overnight.
  • Check your labels: While this recipe is naturally gluten-free, always verify that your ham and any store-bought broth or seasonings are free from added gluten or allergens.
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