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Friday, May 3, 2019

Lentil & Black Bean Soup

It's chilly and rainy here today so this was the perfect lunch. It's also packed with protein and delicious! I added some diced ham at the end...swoon! All done in the slow cooker so you basically throw everything in and walk away. 


  • 2 medium carrots, peeled and cut into large chunks
  • 2 celery ribs, cut into large chunks
  • 1 medium onion, cut into large chunks
  • 2 garlic cloves, minced
  • 2 cups dry lentils, rinsed and picked over
  • 2 cans black beans, rinsed
  • 3 bay leaves
  • 1/2 tsp thyme
  • 1 tsp cumin
  • 2 tbsp. chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 cups unsalted chicken broth
  • 5 slices diced Canadian Ham (I used Jones 99% fat free)


  1. Place all ingredients in the slow cooker except for the ham. Cook on low for 6 hours, then stir in the ham and heat for 30 minutes more. Remove bay leaves before serving. 

Make it vegetarian by leaving the ham out. You can also thicken it a bit by taking some of it out, blending it and then adding back in. 

This recipe makes 8 servings at 1 and 1/2 cups per serving for 0 points on WW Freestyle program. 


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