If you have lots of leftover ham and no idea what to do with it, I have your answer! Use it up in this Slow Cooker Ham and Lentil Soup; it’s perfect served on a cold day with cornbread.

If you have leftover ham and need a set-it-and-forget-it meal, then this is the right one for you: Slow Cooker Ham and Lentil Soup. This recipe uses leftover ham and lentils to make a filling, vegetable-based soup. This soup is a go-to, especially after Thanksgiving, Christmas, and Easter, when the leftover ham is plentiful. Use your leftover slow cooker ham or smoked ham, and then use it up in this delicious soup!

What you’ll love about this slow cooker soup recipe:

Uses leftover ham!
It’s frugal and feeds a crowd.
Easy to Make Gluten-Free!
Perfect to serve with Gluten-Free Cornbread.

Ingredients for Slow Cooker Ham and Lentil Soup:

Cooked and Cubed Ham
Gluten-Free Dry Lentils
Beef Broth
Tomato Sauce
Frozen Corn
Russet Potatoes
Celery
Baby Carrots
Diced Tomatoes
White Onion
White Cooking Wine
Dried Parsley
Dried Basil
Oregano
Water or Additional Broth
Salt and Pepper to Taste

Step-by-Step Instructions:

Using a 6-quart slow cooker, spray it with nonstick cooking spray or use a liner.
Place all ingredients in the slow cooker in order, finishing with the water, being sure all the vegetables are submerged in water.
Cover and cook on low for 8 hours.
Add salt and pepper to taste before serving.

What type of brown lentils should you use?

Lentils are naturally gluten-free because they are a legume, not a grain; however, as with any product, cross-contamination can occur. That means it’s important to check the package of the lentils you choose carefully to be sure that they are not cross-contaminated.

We prefer to use Bob’s Red Mill Brown Lentils in our soup. These can be stored in an airtight bag or container to use them for a long period. They need to be stored in a cool, dry space.

Tips for Making Slow Cooker Ham and Lentil Soup:

This hearty soup is great for soup season, but it’s also refreshing in the spring. We tend to make it after Easter with our Easter Ham, but your leftover Christmas ham will work too.

Of course, it can be served with a nice, crusty bread, but we typically serve it with Gluten-Free Cornbread.

The liquid for the soup will consist of beef broth and water; you can do all beef broth; however, I like to do the majority of water just to keep the sodium content as low as possible. Chicken broth can be used in place of beef broth, too, if you prefer.

It will include a variety of vegetables; feel free to use the vegetables you have on hand, too. We use russet potatoes, carrots, celery, tomatoes, corn, and onions. I also use white cooking wine, which gives it much flavor, so it’s a good choice to use it. Of course, if you want to use real white wine, that will work well too, even better than the cooking wine!

Lastly, much of the base of this recipe is tomato sauce along with diced tomatoes. We like to garnish it with fresh parsley, too, for some added flavor and color. I suggest adding salt and black pepper just before serving to your taste preference.

How do you store leftover Ham Soup?

Leftover soup can be stored in an airtight container in the fridge for up to 4 days. It’s best to pour into a microwave-safe dish and heat cover for 2-3 minutes. It can also be warmed up on the stovetop on medium heat in a small saucepan.

This tasty ham and lentil soup will feed the family for days, and it’s so simple to use with leftover ham and ingredients that you have on hand. This is one of my favorite soups to serve right after Thanksgiving; it makes the day after Thanksgiving a breeze!