Rich Leftover Ham Bone Lentil Soup

Welcome to a culinary journey where humble ingredients transform into something truly extraordinary. If you’ve ever found yourself with a leftover ham bone after a festive meal, consider yourself incredibly lucky. This recipe isn’t just another way to use up leftovers; it’s an invitation to create one of the most intensely flavorful, heartwarming, and deeply satisfying soups you’ll ever encounter. This isn’t your average, run-of-the-mill lentil soup. This is the kind of soup that makes your house smell incredible, draws everyone to the kitchen, and elicits genuine ‘oohs’ and ‘aahs’ with every spoonful. Get ready to embrace the magic of a Super Delicious Leftover Ham Bone Lentil Soup.

For many, lentils often get an undeserved reputation for being a bit… well, bland. But prepare to have your perceptions shattered. When combined with the rich, smoky essence of a ham bone and a medley of aromatic vegetables, lentils absorb a depth of flavor that is simply unparalleled. This soup is robust, nourishing, and brimming with wholesome goodness, making it a perfect meal for chilly evenings or a comforting lunch any day of the week. Forget boring; this soup is a flavor explosion waiting to happen.

The Heart of the Flavor: Ham Bone or Ham Hock

The secret weapon behind the unparalleled flavor of this lentil soup is undeniably the ham bone. After a holiday roast or a simple baked ham, that seemingly humble bone is packed with latent flavor that’s just waiting to be coaxed out. As it simmers gently in the broth, it slowly releases a magnificent smoky, savory, and subtly sweet essence that permeates every single ingredient in the pot. This process isn’t just about adding a hint of ham; it’s about building a profound flavor foundation that distinguishes this soup from any other.

Don’t have a leftover ham bone? No problem at all! A smoked ham hock makes for an excellent substitute and is readily available in most grocery stores or butcher shops. Ham hocks are typically smoked and cured, offering an even more concentrated smoky flavor that translates beautifully into the soup. Whether it’s a bone or a hock, the slow, steady simmer (typically around an hour, or even longer for deeper flavor) is what transforms a simple broth into a rich, complex liquid gold.

Once the ham bone or hock has worked its magic, you’ll remove it from the pot. At this stage, I highly recommend picking off any remaining bits of succulent ham meat. These tender morsels, infused with the soup’s flavors, can then be returned to the pot, adding another layer of texture and taste. Even if you choose not to, rest assured, the ham bone’s essence has already done its job, leaving behind a truly unforgettable flavor profile.

Elevating the Experience: The Optional Addition of Sausage

While the ham bone provides a fantastic base, the inclusion of cooked, sliced sausage takes this lentil soup to another level of hearty satisfaction. It introduces an extra layer of savory depth and a delightful texture that complements the tender lentils and vegetables. My personal preference leans towards Italian chicken sausage for its robust flavor and leaner profile, but feel free to choose what your family loves – pork sausage, turkey sausage, or even a spicy variety can work wonderfully.

The key to maximizing the sausage’s contribution is to brown it in a separate skillet before adding it to the soup. This simple step creates a beautiful caramelized crust, enhancing its flavor and preventing it from becoming bland or rubbery when simmered in the liquid. While you can certainly skip this step and add the sausage directly (or omit it entirely for a more traditional, homestyle lentil soup), the browned bits add a textural contrast and flavor boost that is hard to beat.

For families with growing appetites, like mine with four teenage boys, the added “oomph” of sausage is always appreciated. It transforms the soup into a truly substantial meal that satisfies even the hungriest crew. However, if you prefer a lighter or vegetarian option, the soup is incredibly delicious on its own, with the ham bone (or a smoky vegetarian alternative like smoked paprika or liquid smoke for flavor) providing ample character.

Beyond the Bowl: Perfect Pairings and Freezing Tips

Let’s be honest, lentil soup rarely wins awards for its photogenic qualities. Its rustic, earthy appearance might not scream “gourmet,” but don’t let that fool you. The true beauty of this ham bone lentil soup lies in its incredible taste and the comforting experience it delivers. Its humble looks belie a rich, complex flavor that will quickly become a family favorite.

To truly complete the meal, I love serving this soup with a crusty, fresh-baked bread, such as an easy peasant bread. The bread is perfect for soaking up every last drop of the savory broth, ensuring no flavor goes to waste. Even the most ardent lentil skeptics in my family have been converted by this recipe, finding it utterly fantastic. The magic lies in how those small, unassuming lentils meticulously absorb all the magnificent flavors from the aromatic vegetables, fragrant seasonings, and the smoky ham and sausage.

Beyond being healthy and hearty, this soup offers incredible convenience. It’s a fantastic candidate for meal prepping, and leftovers freeze exceptionally well! Simply allow the soup to cool completely, then transfer it to airtight containers or freezer bags. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat gently on the stovetop. You may find it thickens considerably after freezing, so don’t hesitate to add a splash or two of additional chicken broth or water to achieve your desired consistency. This makes it an ideal make-ahead meal for busy weeks, ensuring a delicious and nutritious option is always at your fingertips.

Mastering the Perfect Lentil Soup: Tips for Success

Creating this amazing ham bone lentil soup is straightforward, but a few expert tips can elevate your results from great to truly spectacular:

• Rinse Your Lentils: Always rinse your lentils thoroughly under cold running water before cooking. This removes any dust or small debris and helps ensure a cleaner, fresher flavor. While picking through them for small stones is less common with packaged lentils these days, it’s still a good habit if you’re concerned.
• Build the Flavor Base: Don’t rush the sautéing of your “mirepoix” (onion, celery, carrots). Cooking them until they begin to soften and become fragrant is crucial for developing the foundational flavors of your soup. This step lays the groundwork for all the deliciousness to come.
• Seasoning is Key: This is perhaps the most critical tip. The saltiness of ham bones and store-bought broths can vary widely. For this reason, the recipe intentionally leaves additional salt out until the end. It’s imperative to taste and season to your preference. Start with a pinch or two of kosher salt and freshly cracked black pepper, stir, and taste again. Repeat until the flavors sing. A bland soup is often just an unseasoned soup!
• Simmer, Don’t Boil: Once the soup comes to a boil, reduce the heat to a gentle simmer. This allows the lentils to cook evenly without becoming mushy and gives the ham bone ample time to release its deep flavors into the broth. A slow simmer ensures a beautifully cohesive and flavorful soup.
• Spice it Up (or Down): The pinch of crushed red pepper adds a subtle warmth without making the soup overtly spicy. If you love heat, feel free to add more. If you prefer no spice at all, simply omit it.
• Broth Choice Matters: I often opt for low-sodium chicken broth to better control the overall salt content of the soup, especially since ham can be quite salty. If you use regular broth, you’ll likely need less added salt at the end.

By following these simple guidelines, you’ll be well on your way to crafting a lentil soup that is not only delicious but also perfectly balanced and incredibly satisfying. It’s a testament to how simple, wholesome ingredients, when treated with care, can produce truly memorable meals.

Amazing Leftover Ham Bone Lentil Soup

Yield:

10
servings

Prep Time:

1
hr
15
mins

Total Time:

1
hr
15
mins

5 stars (50 ratings)

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Ingredients

• 
  1 tablespoon
  
  olive oil
• 
  1 cup
  
  diced onion (1 medium onion)
• 
  1 cup
  
  diced celery (2-3 ribs)
• 
  1 cup
  
  diced carrots (2-3 medium carrots)
• 
  1 tablespoon
  
  dried parsley (or 1/4 cup fresh)
• 
  1 teaspoon
  
  dried thyme
• 
  2 cloves
  
  garlic, finely minced (or 1/2 teaspoon garlic powder)
• 
  Pinch crushed red pepper
• 
  8 cups
  
  chicken stock or broth (I use low-sodium)
• 
  1 pound
  
  brown lentils (about 2 1/4 cups), rinsed and picked through/small debri and stones removed
• 
  1
  
  dried bay leaf
• 
  1
  
  leftover ham bone or smoked ham hock
• 
  1 pound
  
  Italian chicken or pork sausages (fully cooked), sliced or chopped

Instructions

1. In a 6- or 8-quart pot, heat the olive oil over medium heat. Add the onion, celery, carrots, parsley, thyme, garlic, and crushed red pepper (if using), and cook, stirring often, until the veggies start to soften, 3-4 minutes.
2. Add the broth, lentils, bay leaf, and the ham bone or ham hock (it may not be fully submerged, that’s ok). Bring the soup to a boil. Reduce the heat to medium-low, cover the pot, and continue to simmer for 45-60 minutes, until the lentils are tender. Stir occasionally to prevent sticking and moderate the heat if you need to.
3. While the soup cooks, brown the sausages with a bit of olive oil in a skillet set over medium heat (optional: you can leave the sausages out entirely or throw them in the soup without browning but I like the flavor and texture from browning them first).
4. Remove the ham bone, and if desired, pick off any pieces of ham and add to the soup with the browned sausage. Heat through.
5. Season to taste with salt and pepper (this is important! Additional salt is not included in the recipe to account for varying saltiness in different varieties of ham and broth, so make sure to add to taste or the soup may be bland).

Notes

Salt: make sure to add salt to taste at the end of cooking. Depending on the ham bone or ham hock used, you may not need extra salt. Because I use low-sodium chicken broth, I add a pinch or two of coarse, kosher salt.

Author:

Mel Gunnell

Course:
Soup

Cuisine:
American

Method:
Stovetop

Serving:
1
serving

,

Calories:
347
kcal

,

Carbohydrates:
39
g

,

Protein:
24
g

,

Fat:
11
g

,

Saturated Fat:
2
g

,

Cholesterol:
38
mg

,

Sodium:
759
mg

,

Fiber:
15
g

,

Sugar:
6
g

Recommended Products

Cookware

Wooden Spoon

Ladle

Bamboo Cutting Board

Recipe Source: adapted from this recipe (cut out some of the fussy directions, used a ham bone instead of a ham hock, increased vegetables, etc)