This ham and lentil soup is comforting, healthy, and just the ticket when the cold weather appears!
This soup is almost too easy to make! Simply place the ingredients in the slow cooker and come home to a ready meal.
It’s the ultimate in savory, cold-weather soup recipes and the perfect way to use up a ham bone. Serve it with thick slices of crusty buttered bread!
Savory Soup in the Slow Cooker
Lentils were an item many of you had in your pantry in 2020 when groceries were scarce so we created some recipes by request (like sloppy joes and shepherd’s pie!). Since then, I’ve always got them stocked in my pantry!
- Crazy easy to make, this soup almost cooks itself.
- Slow-cooked lentils, veggies, and ham develop deep, rich flavors as they blend together.
- This soup tastes even better the next day! It’s great for leftovers.
- Perfect for batch cooking! Double the recipe and save one for dinners and lunches all week long!
- On a budget? This wholesome, savory soup is ideal for big families, big gatherings, and big appetites! Let everyone serve themselves from the Crock Pot with a hunk of crusty bread or dinner rolls!
Ingredients for Ham & Lentil Soup
Lentils – Lentils cook easily and are an easy win in this recipe. Split peas can be used in addition to (or in place of!) lentils. Brown lentils are easily available and are the type we’ve used in this recipe.
Veggies – Onions, carrots, and celery add flavor to this ham and lentil soup recipe. Toss in some corn, peas, diced potatoes, or a bag of frozen vegetable medley to bulk up the soup and stretch it even further!
Ham – A leftover ham bone from your holiday ham is perfect in this recipe. If you don’t have a hambone, use 2 cups of leftover diced ham. Cooked and crumbled bacon pieces or even frozen meatballs can be used instead of ham. Or, use whatever leftover meat is on hand!
How to Make Ham and Lentil Soup
It’s so easy to make this nourishing soup.
- Saute onion in butter until softened.
- Add onion & remaining ingredients (except parsley) to the crockpot & cook (per recipe below).
- Remove the bay leaf & ham bone (if using). Remove meat from the bone and add it back to the soup.
- Stir in parsley, season to taste, & serve.
Storing Leftover Soup
Keep leftover Crock Pot ham and lentil soup covered in the refrigerator for up to 5 days. Reheat on the stovetop.
Freeze soup in zippered bags for up to 8 weeks. Thaw on the stovetop on medium heat or in the refrigerator overnight before reheating.
Hooray for Ham!
Did you make this Crock Pot Ham and Lentil Soup? Leave a rating and a comment below!
Crock Pot Ham and Lentil Soup
- 2 teaspoons butter
- 1 medium onion diced
- 3 stalks celery diced
- 2 large carrots diced
- 1 ½ cups dried green or brown lentils
- 6 cups chicken broth*
- 15 ounces petite diced tomatoes with juices
- 1 meaty ham bone or 2 cups leftover ham
- 2 cloves garlic minced
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or 3 sprigs fresh thyme
- 1 tablespoon fresh parsley chopped
- Heat butter over medium heat in a small skillet and add onion. Cook until slightly softened, about 3 minutes.
- Combine all ingredients except parsley in a 6qt slow cooker.
- Cover and cook on high for 3-4 hours or on low 7-8 hours.
- Discard bay leaf. Remove the ham bone if using and pick off any bits of ham. Add the ham to the soup.
- Stir in parsley and season with salt and pepper to taste.
Use brown or green lentils for the best results.
Lentils do not need to be pre-soaked. Keep leftover soup covered in the fridge for up to 5 days. Reheat on the stovetop or in the microwave. Freeze soup in for up to 8 weeks. Thaw on the stovetop on medium heat or in the fridge overnight before reheating.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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