Ham and Lentil Soup OAMC

• 1 large onion, chopped
• 12 cup diced celery
• 2 large carrots, sliced
• 1 teaspoon minced garlic
• 6 cups low sodium chicken broth
• 1 cup dried lentils
• 1 cup diced ham
• 1 green pepper, diced
• 12 cup salsa
• 1 teaspoon parsley
• 1 teaspoon italian seasoning

1. Assembly Directions:
2. Place the lentils in a colander.
3. Examine the beans and remove dirt or stones.
4. Rinse and drain the beans.
5. Slow cooker: Place all ingredients in slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
6. Stovetop: Place all ingredients in a stock pot and bring to a boil.
7. Reduce heat to medium and cook for 30 minutes or until vegetables and lentils are tender.
8. Freezing Directions:
9. Allow the soup to cool.
10. Package the soup in meal sized portions.
11. Large plastic freezer containers and freezer bags work well.
12. Seal, label and freeze.
13. Serving Directions:.
14. Thaw and reheat.
15. Comments:
16. This is a very filling soup that we love to make in the autumn and winter.
17. We serve it with a salad and some crusty bread.

onion, celery, carrots, garlic, chicken broth, dried lentils, ham, green pepper, salsa, parsley, italian seasoning

Taken from www.food.com/recipe/ham-and-lentil-soup-oamc-244678 (may not work)