Confetti Soup

Gluten free and full of satisfying vegetables and ham, this soup gives your daily fiber and protein intake a fist bump. 😉

Here’s What You Will Need:

8 C. Beef Broth (check the label and make sure it’s free of sneaky gluten)

8 C. Water

2 C. Dry Lentils

1 (25 oz.) Can Black Beans, drained

1 (15 oz.) Can Garbanzo Beans, drained

1 Pound of Cooked Ham, cubed

1 (6 oz.) Can of Tomato Paste

1/4 tsp. Dried Basil

1 tsp. Dried Garlic Granules

1/4 tsp. Nutmeg (trust me)

5 Large Carrots, peeled and sliced thinly

1 Small Onion, finely diced

In a large soup pot or stockpot brown the ham over medium heat, stirring as needed.

Once the ham has browned, add all of the remaining ingredients, stir, and bring to a boil over high heat.


Reduce heat so that the soup maintains a gentle simmer, cover, and cook until the lentils and carrots are soft, about 30 minutes.  If desired, continue to simmer up to an hour.



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