2 cups dry lentils, rinsed
1 large onion, chopped
2 stalks celery, chopped (about 1 cup)
4 carrots, sliced (about 2 cups)
4 Tbs Chicken Bouillon Soup Base
3 tsp. Wildtree Garlic Galore
1 tsp. finely shredded lemon peel (lemon zest)
2 tsp. Cajun blend
Added on cooking day:
2 cups cubed cooked ham
8 cups water
4 cups fresh spinach
1-2 TBSP Smokey Bacon Grapeseed Oil (to taste, depending on how much you enjoy the smoky bacon flavor in your soup!)
1.Combine all ingredients (lentils through Cajun blend) in freezer bag. Seal and freeze.
2. Thaw. Put ingredients of bag in crock pot. Add 8 cups water and cover. Cook on low-heat setting for 7-8 hours or on high-heat setting for 3 ½ - 4 hours.
3. OPTIONAL: ladle all or half the soup into a blender and puree until almost smooth for a “creamier” soup. Return to the crock pot.
4. After cooking for specified time as listed above (and blending if desired), add ham and cook on HIGH heat setting for an additional 10 minutes or until ham is heated through.
5. Stir in spinach and Smoky Bacon Grapeseed oil. Ladle into bowls and serve immediately.
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