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Ham, Vegetable & Lentil Stew


2 cups finely chopped cooked ham

1 cup frozen pearl onions, thawed

1 cup water

2 medium (1 cup) carrots, thinly sliced

1 (32-ounce) can beef broth

1 (10-ounce) package frozen cut green beans, thawed

1 (8-ounce) package dried lentils

1/2 teaspoon dried marjoram leaves

5 ounces (1 1/4 cups) shredded Cheddar cheese

How to make

  1. STEP 1

    Combine all ingredients except cheese in 4-quart slow cooker. Cover; cook on High heat setting 3-4 hours.

  2. STEP 2

    To serve, place 2 tablespoons cheese in each individual soup bowl. Ladle soup over cheese.

Tip #1

Most legumes can be stored indefinitely, but are best used within 1 to 2 years of purchase. Date and store legumes in airtight glass or plastic containers in a cool, dry place.

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