Broth from ham bone
Bits of ham
1 lg. potato, cubed
1 c. lentils, washed
2 stalks celery
1 carrot, sliced
1 onion
Salt and pepper to taste

Use largest saucepan. In ham broth cook potato, celery, carrot and lentils. Lentils must be mushy soft. In blender place well cooked lentils, ham bits, and other vegetables. I drain vegetables and lentils, adding broth to blender as needed. Serve very hot. 1 beef bouillon cube added to soup later when reheated. This can be frozen. Use later.