Yield: 6 servings
Prep Time: 15 min
Cook Time: 4 hrs
This slow cooker soup is a wonderful surprise... it's easy, it's light and it's filling. I found that I liked having it around to eat a nice warm cup of it for lunch.
3 cups reduced-sodium fat-free chicken broth
3 cups water
1 medium onion, chopped
1 1/2 cups chopped celery
1 1/2 cups sliced carrots (about 3 medium)
1 cup dried lentils, rinsed
6 ounces cooked ham, diced finely (or use a ham shoulder and shred after cooking)
1 Tablespoon chopped fresh thyme
3 cups fresh baby spinach leaves
salt and freshly ground pepper, to taste
shredded Parmesan cheese to top, optional
1. In a 4 to 5 quart slow cooker, combine broth, water, onion, celery, carrots, lentils, ham and thyme. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
2. When ready to serve, stir in spinach. Ladle into bowls and top with Parmesan cheese, if using.
*If you're preparing this recipe as Dairy Free, leave out the Parmesan cheese.
*If you're preparing this recipe as Gluten-Free, make sure the ham that you use does not have any added gluten, and be sure to use a brand of chicken broth that is designated as GF.
*I asked for a piece of ham in my meat Dept, and my butcher had some ham shoulders that he said were wonderful to use for soup. I trimmed it of as much fat as I could and then cooked up the shoulder in my soup. Once cooked, I removed it and took out the leaner pieces of shredded ham and added it back into the soup- really good!
Nutritional Information per serving:
Serving size: Recipe divided into 6 equal portions
Calories per serving: 111
Fat per serving: 1.8g
Saturated Fat per serving: .5g
Fiber per serving: 4.7g
Protein per serving: 11g
Cholesterol per serving: 13.3mg
Carbohydrates per serving: 13.6g
WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 2
Source: RecipeGirl.com (Adapted from The Ultimate Slow Cooker Cookbook)