1 - 10 of 33 for lentil soup ham hock
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Combine all beans. ... for French Market Soup. Yield: 14 ... stirring occasionally. Remove ham hock from soup. Remove ... return to soup. Yield: 2 1/2 quarts.
Divide into fourteen ... minutes, stirring occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts.
Combine and divide ... quarts water and ham. Cover and ... 1/2 hours or until beans tender. Add rest of ingredients. Simmer 30 minutes. Stir occasionally.
Place beans in ... of water and ham hocks. Bring to ... from bones and return meat to soup. Add remaining ingredients. Cook 1 additional hour. Serves 8.
Soak lentils overnight. Next morning, ... hours or 5 to 6 hours on high. Before serving, salt, and pepper to taste. This is good served with garlic bread.
Rinse lentils. Boil smoked ham hocks, water and ... mixture with lentil soup. Boil and ... hock bones and add to soup. Stir in celery, diced ham and pepper.
Using large cooking pot, add lentils, polish sausage or ham hock, and water ... 1 cup of soup broth, cook until ... pepper. Lastly add pasta, cook 10 minutes.
Wash lentils; cover with ... 3 hours. Remove ham bone and bay leaves. Add lemon juice. Serve hot with lemon slices floating on top. Yields 9-10 servings.
Puree carrots, celery ... garlic in small amount of oil. Add vegetables, water, lentils, tomato paste, cheese, salt, pepper, bay leaf and ham. Simmer 2 hours.
Wash beans. Place ... quarts water and ham. Bring to ... heat, simmer 2 hours, stirring occasionally. Add rest of ingredients. Simmer slowly 1 or more hours.
Result Page: 1
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