Lentil Ham Soup

Ingredients

• 1 (32 ounce) carton low-sodium chicken broth
• 2 cups water
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 cup dried lentils
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 1/2 cups cubed fully cooked ham
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.

Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.