Ham Bean and Vegetable Soup - Lentil Veggie Soup Gluten free and dairy free
1 cup dry lentils - rinsed well
4 cups chicken stock or vegetable stock
4 cups water
1 teaspoon salt
Put the above ingredients together in a pot and bring to boil, covered. Let cook at a slow boil while you begin the next steps:
Gather the following ingredients:
1 cup mushrooms - rinse and chop
1 cup carrots - clean and chop
1/4 - 1/2 cup nitrate free ham (or bacon), diced small
1/2 cup chopped red cabbage
Set aside for now.
In a second pan over medium heat, add the following:
3 tablespoons olive oil
1 small onion - diced/chopped
4 cloves garlic, minced/pressed
3 tablespoons dried parsley
cook for 2 minutes, until onions soften.
Add 1 small package/bunch cleaned bite size spinach.
Cover and let wilt.
Pour contents of all containers into the larger pot of broth and lentils.
Let cook, covered, over medium heat for 30 minutes, or until lentils are softened and done.
Variation: Vegetarian lentil soup - omit ham and use only vegetable stock.