This is a more brothy and flavorful variation to thick split pea soup. This soup is my family’s favorite way to make use of that Christmas ham bone and last of the ham.
Simmer that bone for a day (or overnight in a crock pot) and enjoy the hearty flavors in this budget friendly soup.
By simmering the ham bone with meat still on it we’re technically making a broth. I go over the differences in my Super Soup Tips.
Bone Marrow in Soup
Bone Marrow is something many of us have forgotten about, but it is rich in nutrients like collagen and glucosamine. The fat tissue in bone marrow contains a hormone called adiponectin. This hormone helps break down fats. It can help maintain insulin sensitivity, and it has been linked to lower risk of diabetes, heart disease, and other obesity-associated cancers. But this is an ingredient that is best in moderation, and even though it has been showing up in high end restaurants as it’s own menu item, it is easier for most of us to incorporate in soups.
How Ham Bone Marrow Affects Soup
- Richer Broth: Simmering the bone melts the marrow and extracts collagen, turning a simple water or broth base into a velvety, full-bodied stock.
- Smoky and Savory Depth: The marrow carries residual curing salts, smoke, and pork flavor that season the entire pot, often reducing the need for extra salt.
Best Practices for Cooking to Release Bone Marrow
- Low and Slow: Simmer the ham bone on low heat for at least 3 hours (or up to 10–12 hours in a slow cooker) to fully extract the flavor and collagen without boiling away all the liquid.
- Skim the Fat: If the broth looks overly greasy after chilling or long simmering, let it cool so the rendered fat solidifies at the top and can be easily scooped away.
- Pair with Hearty Ingredients: Marrow-infused ham stock works best with staple base ingredients beans, potatoes, and leafy greens.
This can be a salty soup depending on the saltiness of the ham so be sure to taste before adding any salt. This is a version of my Mother in Law’s family recipe- Hi Claudia!
I’ve made this with both brown and red lentils. Did you know the red lentils are really just brown lentils that they’ve removed the hull and usually split in half. That’s why red lentils tend to get mushy, they don’t have any skin to hold them together. I prefer brown lentils for this recipe, but you can use other lentils, beans, and/or peas- just make sure to simmer them long enough to way be past al dente.
Ham & Lentil Soup Recipe
Ingredients:
Ham Bone with some ham still on it
1 Diced Onion
3-4 Garlic cloves, sliced
2 Cups Dry Lentils, rinsed (brown or red)
2 Cups shredded zuchinni (frozen or fresh)
1 diced green pepper (frozen works too)
4-5 celery ribs sliced (frozen works too)
1 Tbsp Mustard- (prepared yellow or dry mustard + vinegar- 1 Tbsp each)
Directions:
*If there’s any good white fat on your leftover ham, save a bit before you simmer the ham bone to sauté the onions and garlic later.
- In a large stock pot, cover with water and simmer that ham bone as long as you can; MANY hours, like most of a day. Just give yourself time to let the meat left on it cool off before trying to pull off the bone (ask me how I know).
- Run the broth through a fine sieve to catch the unappealing bits, like cartilage, set aside.
- With the juice in a bowl and the ham on a plate waiting to be picked clean, start the onions and garlic sauteing for 5 minutes.
- Then add in the rinsed lentils, adding back in the broth and mustard
- Simmer until lentils are soft, 30 -40 minutes.
- Add the celery and green peppers for the last 10-15 minutes.
- Pull off any remaining ham from the bone and add in to heat fully.
This is killer with a toasted rustic multi grain bread and Swiss cheese!
Slurp it up!
Michelle
I'd love to hear your thoughts!