Ham Bone Soup

Lunn wanted something to do with the ham bone he always has leftover after Thanksgiving, so I figured this out. Very satisfying, savory soup. Also freezes very well, except the crumbly bacon topping part.

INGREDIENTS

• 4 strips of bacon
• 3 large carrots
• 3 sticks of celery
• 1 large onion
• 5 to 6 garlic cloves
• 1 ham bone
• 1 bay leaf
• 2 teaspons salt
• 1 cup green lentils
• 1 cup cooked quinoa
• 3 cups white beans
• 3 leaves kale

---

INSTRUCTIONS

1. In a large soup pot, cook the bacon 5-7 minutes until crisp, then remove bacon
2. Add sliced carrots, celery, onion and garlic to pot and cook till tender
3. Add bay leaf, ham bone, and 2 tsp salt, cover with 8 cups of vegetable broth or water
4. Bring to a boil, then reduce to a simmer
5. Add beans and quinoa, simmer for 1 hour
6. Shred kale leaves and mix in, simmer 15 more minutes
7. Serve topped with crumbled bacon