- 1 leftover smoked ham bone or 2 smoked ham hocks
- 1 pound lentils (about 2 1/2 cups), picked over and rinsed
- 1/2 pound mushrooms, chopped (about 3 1/2 cups)
- 3 onions, chopped coarse
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cinnamon stick
- 1 bay leaf
- 3 1/2 cups beef broth
- 8 cups water
- In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.