Deb’s Green Lentil Soup with Ham Hocks

01/16/2014 | By | More

A delicious, high fiber, high nutrition lentil soup recipe made with ham hocks, fresh herbs, carrots, kale and Omega 3 pasta. This is one of the best recipes for lentil soup I’ve ever tasted. But of course I’d say that since I created it!
Serves 8

lentil soup with kale and ham hocks


• 2 large smoked ham hocks or 1 meaty ham bone
• 6 cups water
• 1 – 32 oz carton low fat chicken broth
• 2 cups organic dried green lentils
• 2 cups quartered and chopped organic carrots (about 4)
• 1 cup chopped organic celery
• 1 medium organic onion, chopped
• 2 large cloves fresh garlic, minced
• 1 teaspoons kosher salt
• 1 tsp fresh ground black pepper
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 tsp dried or 1 tablespoon fresh oregano leaves
• 1 28 oz can chopped organic tomatoes with basil
• 1/2 bunch organic green kale leaves, trimmed of stem and chopped
• ¾ to 1 cup Omega 3 pasta elbows or penne


Add 6 cups water to large stock pot, along with bay leaf, 1 tsp. salt, and ground pepper. Cover and bring to a boil. Reduce heat and let simmer for about an hour until ham hocks are tender and water is reduced by about half.

Remove ham hocks and let cool enough to handle. Cut meat from the bone into small chunks and set aside. Return bones to pot, discarding skin.

Add the remaining ingredients to the pot (except pasta). Cover and bring mixture to a boil, letting simmer about 50-60 minutes.

Add pasta and chopped ham hocks; continue cooking until pasta is done and lentils are tender, about another 10 minutes.

Taste and adjust salt and pepper as needed.

Remove bones, bay leaf and thyme stems before serving.

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Category: Food and Nutrition

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