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Ingredients
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8 cups water
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2 ⅔ tablespoons chicken bouillon granules
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1 ham bone with some meat
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2 cups lentils
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2 stalks celery, chopped
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1 cup chopped carrots
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1 green bell pepper, chopped
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½ onion, chopped
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1 teaspoon dried marjoram
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¼ teaspoon crushed bay leaf
Directions
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Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
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Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
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Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.
Nutrition Facts (per serving)
216 | Calories |
1g | Fat |
38g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 216 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 539mg | 23% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 14g | 50% |
Total Sugars 6g | |
Protein 16g | 31% |
Vitamin C 22mg | 24% |
Calcium 66mg | 5% |
Iron 6mg | 31% |
Potassium 769mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.