Hearty Lentil and Ham Soup

1 leftover smoked ham bone or 2 smoked ham hocks
1 pkg. (16 oz.) lentils, picked over and rinsed
1/2 lb. mushrooms, chopped
3 onions, chopped coarsely
1 cup celery, chopped
1 cup carrot, chopped
1 stick cinnamon
3-1/2 cups beef broth
8 cups water
1 bay leaf

Directions:

In a 6-8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1-1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

User Reviews:

Mmmm... Good stuff! I added 3 tbsp. balsamic vinegar and 2 tbsp. minced garlic to this recipe, and it turned out excellent. Two 4-star ratings here! I loved the aroma that the cinnamon provided. Perfect for a cold winter's night.

Submitted by Ryan Snyder on November 03, 1998

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