Lentil and Ham Bone Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
This is a perfect way to use up that leftover ham bone, but if you don't have a ham bone, you can use a cup of cubed ham, a smoked pork chop or just leave it out. You can also switch out the lentils with soaked, dried beans or split peas.
  • 1 large onion, chopped
  • 1 T olive oil
  • 1 cup of chopped carrots, about 4 carrots
  • 1 cup of chopped celery, about 4 stalks
  • 3 cups of whole green lentils
  • 3 cloves of garlic, chopped
  • 1 ham bone with meat
  • 1 t oregano
  • 1 bay leaf
  • 8 cups of vegetable or chicken broth or water, or combination
  • salt and pepper to taste
  1. In a 6-quart or larger pressure cooker, heat the oil and saute the onion until soft.
  2. Add remaining ingredients and stir.
  3. Place lid on pressure cooker and bring to high pressure over high heat. Lower heat and pressure cook for 10 minutes. If using an electric pressure cooker, program for 10 minutes on high pressure.
  4. Allow pressure to release naturally.
  5. Remove ham bone and bay leaf from the soup.
  6. When bone is cool enough to handle, use a knife to remove any remaining ham pieces and return them to the soup.
  7. Serve with crusty bread and a salad.
Recipe by My Kitchen Clatter at https://mykitchenclatter.com/lentil-and-ham-bone-soup/