Hearty ham, lentil and vegie soup


Serves: 4
Time to make: 45 mins, prep 20 mins, cook 25 mins
Total cost: $13.48 / $3.37 per serve

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 4 Roma tomatoes, deseeded, finely chopped
  • 100g smoked ham, chopped
  • 2 cups reduced-salt chicken stock
  • 2 x 400g cans lentils, rinsed
  • 150g green beans, trimmed, chopped
  • 1 small zucchini, chopped
  • 1/2 cup frozen peas
  • chopped flat-leaf parsley, to serve (optional)
  • 4 slices multigrain toast, to serve


Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes.

Step 2 Add tomatoes, ham, stock and 2 cups water to saucepan. Bring to the boil. Reduce heat to low and simmer for 10 minutes, until vegetables are tender and soup has reduced slightly.

Step 3 Add lentils, beans, zucchini and peas. Simmer for 5 minutes, until beans are tender. Sprinkle with parsley and serve with multigrain toast.

HFG tip

Stock-based recipes, like soup, are often high in sodium. We’ve used reduced-salt stock and lowered the sodium, but you can further lower sodium levels by using homemade stock.

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