(Original post published January 4, 2011. Updated October 27, 2025.)
The holidays may be over, but if you’re lucky enough to have a leftover ham bone, the real feast is just beginning. After enjoying my favorite Kurobuta ham to the last bite, I was left with a meaty bone that practically begged to become a hearty winter soup.
No leftover bone? No problem. Just ask for ham shanks at Tony’s Butcher Shop — they’re cut to deliver incredible flavor, often even better than what you’d get from leftovers.
This comforting Vegetable and Lentil Soup with Ham combines the smoky richness of ham with hearty lentils, sweet vegetables, and bright tomatoes. It’s nourishing, satisfying, and endlessly adaptable — perfect for a New Year of good eating.
A Soup You Can Enjoy for Days
One of my favorite things about this recipe is how it transforms with a few simple tweaks. Here’s how I kept it fresh all week:
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Day 1: Classic soup with a side of cheddar cornbread and a dash of Sriracha for heat.
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Day 2: Think “red beans and rice” — add a splash of Mexican hot sauce and a little ketchup for a tangy twist. Perfect with a cold beer!
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Day 3: Go Italian — serve the soup over spaghetti and finish with plenty of Parmigiano Reggiano and a hunk of Manoucher Basil Bread (you’ll find it in Tony’s freezer case).
Cooking should be creative — so use this recipe as a starting point and make it your own.
Buon Appetito — Salute!
Ham, Lentil & Vegetable Soup
Serves: 6–8 | Prep Time: 30 minutes | Cook Time: 2½–3 hours
Ingredients
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1 large ham bone with about 1 cup of meat
or 2 ham shanks, cut 1–2 inches thick -
12 cups water (more as needed)
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2 bay leaves
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Pinch of crushed red pepper flakes
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8 oz lentils (rinsed and sorted)
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2 cloves garlic, sliced
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1 (28 oz) can San Marzano tomatoes
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8 cups assorted vegetables, chopped into small bite-size pieces
(carrots, celery, onion, leek, potato, green beans, broccoli, cauliflower, bell peppers — the more variety, the better!) -
1 tsp Italian herb blend (to taste)
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Chicken, vegetable, or ham base, optional
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Sea salt and freshly cracked black pepper, to taste
Directions
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Make the stock:
Remove any remaining ham meat from the bone and set aside. Place the bone in a large pot with water, bay leaves, and red pepper flakes. Simmer partially covered for 1½–2 hours, skimming as needed, until the bone is nearly falling apart. -
Add the lentils and vegetables:
Stir in lentils, garlic, tomatoes, and firm vegetables (carrots, celery, onion, potatoes, etc.). Softer vegetables like broccoli and cauliflower can be added during the last 15–30 minutes of cooking. Add more water if needed. Simmer partially covered for about 1 hour, stirring occasionally and breaking up the tomatoes. -
Finish the soup:
Add the reserved ham meat. Taste and adjust seasoning with salt, pepper, and a spoon of chicken or vegetable base if you’d like a deeper flavor. Simmer a few minutes more to blend flavors. -
Serve:
Ladle into bowls and garnish as desired — with a drizzle of olive oil, a dash of hot sauce, or a sprinkle of fresh herbs.
Serving Ideas
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Classic: Enjoy with cornbread or crusty baguette and a side salad.
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Southern Style: Serve over rice, spiced up with Sriracha or Mexican hot sauce and a splash of ketchup.
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Italian Style: Spoon over spaghetti and top generously with Parmigiano Reggiano cheese.
The Cornbread
For the perfect pairing, I like a moist cheddar cornbread with a touch of sweetness and a crispy top.
You can make it from scratch using my Spicy Cheddar Cornbread recipe or take the shortcut with Marie Callender’s Cornbread Mix, available at Tony’s Markets.
Chef’s Upgrade:
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Add 4–6 oz chopped green chiles and 4–6 oz sharp grated cheddar.
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Sprinkle the top with maple sugar or coarse Sugar in the Raw, plus a pinch of dry ancho chile powder before baking for a lightly sweet, spicy crust.
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For extra crunch, finish with a touch of pearl sugar on top.
Chef Mick’s Note
This hearty soup is all about making the most of what you have — one pot, endless possibilities, and flavor that only improves with time. Keep it on the stove or in the fridge for easy meals all week long.
Buon Appetito — Salute!
— Chef Mick Rosacci, Tony’s Market
That cornbread looks amazing. You know I'll be giving that a try. My ham bone was put to work studiously flavoring some beans after Christmas, but I do have a couple of ham hocks in the freezer that were just waiting for this recipe. I love that ring of Sriracha. Thanks for the Red Chili Sauce recipe!