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Easter Ham Soup

I started posting recipes on my blog because it’s a convenient way to keep them documented, and one of the first recipes I shared was Easter ham soup. I finished the Easter leftovers yesterday, so this is this year’s soup recipe:

Sauté in warm olive oil: 1 small yellow onion, diced; 1-2 carrots, sliced in nickel discs; 1-2 cloves garlic, minced.
Add seasoning: kosher salt to taste (I end up using 3 tsp); 1 tsp parsley; 1 tsp oregano; 1 tsp thyme; 1/2 tsp basil; freshly ground pepper.
Add: ham hock; other leftover ham, cut into chunks; 1 can diced tomatoes (no salt); 8 cups water; 1 tsp Louisiana or Cholula hot sauce.
Bring to boil; reduce to simmer. Simmer, simmer.
Remove ham hock to a cutting board, and pick off meat and add meat to pot.
Add: 1 lb lentils (rinsed). Simmer another 30 minutes, until lentils are tender.

Serve with warm, crusty bread or a grilled cheese sandwich and fresh fruit.


About Lanie Brown, Texas real estate broker

Hi, my name is Lanie Brown. Like to write, cook, bake, decorate and redecorate, celebrate, work real estate. Strive to be a Godly wife, good neighbor, giving friend. Texas Hill Country is my promised land! #sagelanereal

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