When lard is hot add onions celery carrots and season with salt pepper. Drain the water from your lentils and add into the slow cooker.
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Add the lentils and continue cook for 25 to 30 minutes.
Lentil soup made with ham hock. Add peas and ham hock and cover with stock by a couple inches. Cover and simmer for 1-12 hours. Our easy-to-make homemade croutons are a great way of repurposing stale bread and they add creaminess and crunch to the soup.
DIRECTIONS Place all ingredients into crock pot. Heat lard over medium heat in a large saucepan we prefer cast iron. Add ham hock and stock and bring to the boil then reduce heat to low.
This is now the base for the soup. In a large saucepan saute onion celery and carrots over medium-high heat. Cover with a lid and allow soup to simmer for 2 hours.
Saute for 4 minutes then add garlic bay leaves thyme and cook for one more minute. Remove the lid and add the lentils and continue cook for 25 to 30 minutes stirring as needed or until the lentils are tender. Heat olive oil in a pan or Dutch oven over medium-high heat until shimmering.
Bring the liquid to a boil reduce the heat to medium-low and cook about 1 hour or until the hocks are tender. Remove the hock from the water see tip and skim off any scum or fat layers. Because I had recently made split pea ham soup I decided to go with hot Italian turkey sausage.
Lentil Soup with a Ham Bone- Optional Ham bones add tremendous flavor to soup broths. In a large saucepan over a high heat boil the ham hock or joint for 90 minutes in enough water to cover the meat. Cover and cook on low for 8-10 hours or until lentils are cooked to your liking.
In a Dutch oven bring ham bone and water to a boil. Bring to a simmer and cook about 1 hour until soup is. Turn every 30 minutes.
Bring the liquid to a boil reduce the heat to medium-low and cook covered about 1 hour or until the hocks are tender. Once done fish out the ham hock with tongs. Remove bay leaf and thyme sprig before serving.
Pull off and shred any meat from the hock and add this back into the soup. Lentil Coconut and Ham Hock Soup Wholesome Cook kaffir lime leaves black sesame seeds chilli ham hock large carrot and 9 more Slow-Cooker White Bean and Ham Hock Soup Williams Sonoma - Taste. Hearty and filling it gets flavor and texture from carrots celery and onions while meaty cubes of leftover ham or ham hock add a smoky profile.
I browned the sausage with olive oil then added the onions carrots and celery and saute until most of the liquid evaporated then on with the rest of the recipe as written. Remove from heat and stir in the parsley. Add the onions celery and carrots and simmer covered for another 30 minutes.
Add in the carrots and turnip and simmer on a high heat for 10 minutes until tender. Stir in broth water lentils ham bone spices and bay leaf. Man o man one of the best lentil soups I have ever made.
Place ham shanks and water in pressure cooker over medium heat. The twin benefit of releasing a natural smoky salty flavour whilst also yielding the meat to supplement the pulses. Add lentils and cook stirring for 1 minute.
Add in the rest of the ingredients tomato paste salt stock water and ham hock and cook on low for 8 hours. Bring to 15 pounds of pressure reduce heat to low and cook for 20 minutes. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender.
6 qt or larger. Your family will love this classic slow-simmered lentil soup. Add hocks stock.
Remove from the heat and stir in the parsley. What a delicious soup. How to make Ham and Lentil Soup in a slow cooker.
Use an uncleaned ham bone. When you remove the bone from the soup at the end of cooking use two forks to shred the delicious pink meat from it and add it to the soup. Steps to Make It Add the beef broth chicken stock dried thyme black pepper bay leaf cayenne and ham hock into a soup pot and bring to a simmer.
Cover and simmer on low for 1 12 hours. Bring the liquid to a boil reduce heat to medium low and cook covered for about an hour or until ham hocks are tender. Add the ham hocks and stock.
Heat oil in a large saucepan add carrot onion celery and garlic and cook over medium-low heat for 3 to 4 minutes until softened. It can be made with stock cubes but is far better when youve made the stock yourself by boiling a ham hough hock or ribs for a couple of hours. Add the ham hocks and stock.
Next saute carrots celery and onion until softened about 5 minutes. If you have one on hand follow these instructions for using it. Add the ham hocks and stock.
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