Ham, Lentil and Vegetable Soup (Pressure Cooker Version)

February 18, 2014

Have you ever finished off a spiral cut ham and wondered how to turn it into an amazing soup?  That was me after the holidays.  A leg of ham, a lot of leftover vegetables and a desire for a warming soup.

Pressure Cooked Ham, Lentil and Vegetable Soup

If there's one great comfort food soup, it's split pea and ham.  In my case, I had a bunch of green lentils and an assortment of vegetables.  The first thing you'll obviously need is the leftovers of a cooked bone-in ham. You'll be using this large bone-in chunk to make some amazing ham stock.

I'm going to strongly recommend using of a pressure cooker for this recipe as it will literally save you hours of cooking time between the stock and the soup.  It's also going to create an intensely flavored stock that's difficult to reproduce by simmering alone.  Because of the time savings, and flavor intensity, I've converted nearly all of my favorite soup recipes into pressure cooker recipes.

From my Instagram feed: The Making of the Soup

The ham bone goes directly in the cooker with 8 cups of water, a chopped onion, lots of garlic and whole peppercorns.  After about 20 minutes you'll have roughly 7 cups of stock leftover, depending on how hot you run your cooker.  


Clean out the base of the pressure cooker and start to sweat the vegetables in olive oil.  The mix you use is really up to you.  I chose these based on what I had in my vegetable drawer.  The only rule here is to use 4 cups of water for every 1 cup of lentils for the pressure cooker.


On a bitterly cold Chicago evening, this was a welcome soup.  Warming, hearty and bursting with ham flavor.  I'm looking forward to my next spiral cut ham, and my next big batch of Ham, Green Lentil and Vegetable Soup.



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Ham, Lentil and Vegetable Soup (Pressure Cooker Version)
Use a leftover bone-in ham to make an amazing ham stock and then a delicious lentil and vegetable soup
Prep time: Cook time: Yield: 8 servings
Ingredients
    Ham Stock
  • 1 Leftover Bone-in ham
  • 8 Cups Water
  • 1 White Onion (chopped)
  • 10 Cloves Garlic (crushed)
  • 1 Tablespoon Whole Peppercorns

  • Lentil Soup
  • 2 Cups Chopped Ham
  • 8 Cups Cooking Liquid (Ham Stock and Water)
  • 4 Tablespoons Olive Oil
  • 2 Cups Lentils
  • 8 Cloves Garlic (crushed)
  • 1 White Onion (chopped)
  • 6 Carrots (medium dice)
  • 2 Red Peppers (medium dice)
  • 1 Cup Green Beans (small pieces)
Instructions
  1. Place the ham bone in your pressure cooker and pour in the 8 cups of water
  2. Add the onion, garlic and peppercorns and bring to a boil. Seal and cook for 20 minutes when pressure has been reached
  3. Strain the liquid into a bowl and reserve. You'll probably have about 7 cups. Add water so that you have 8 cups total.
  4. Clear out your pressure cooker, bring it back up to medium heat and add the olive oil
  5. Cook the onions for about 10 minutes until translucent
  6. Add the ham, garlic, carrots, red peppers and green beans. Mix in well to cover all with the oil.
  7. Add the lentils, pour in the stock and pressure cook for another 20 minutes



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