Honey Baked Ham Lentil Soup

From the Kitchen of: Jessica Brainard

Honey Baked Ham Lentil Soup

After I baked the ham for 1 hour at 350 degrees basting it with pineapple juice. I made this soup in the crock pot with the leftover ham and the bone. The pineapple gave the ham an added sweetness flavor.

RECIPE

1 Honey Baked Bone

8 Cups of Cold Water

1 Can Whole Tomatoes

1 Cup diced Carrots

1 Cup Diced Onions

1 Teaspoon Chopped Garlic

1 Package of Honey Baked Ham Soup Mix:

Varieties of lentils, blackeyed Peas, Black Beans, Small Reds, Dark Red Kidneys, Baby Limas, Large Limas, Green Split Peas, Great Northerns, Pink Beans, Yellow Split Peas, Garbazos, Pearl Barley, Pinto Beans, and Navy Beans.

Seasoning: Salt, onion powder, paprika, spices, garlic powder, and paprika.

1 Teaspoon Black Pepper

1 Teaspoon Salt

Directions: Slice the ham and place ham bone in large slow cooker.

Add water, and ham bone, beans, vegtables, seasoning and simmer on High for 2 Hours. Add more chopped ham halfway thru cooking. Serve with Cheddar Cheese Cornbread.

Garnish: Sour Cream & Shredded Cheese