Spicy lentil-tomato soup with ham

7 Servings

Ingredients

Quantity Ingredient
1 tablespoon Extra virgin olive oil
3 cups Onions -- chopped
2 larges Garlic cloves -- minced
4 cups Chicken stock -- defatted
2 cups Water
2 Ham hocks -- * see note
1 cup Celery stalk -- finely
Chopped
1 cup Carrots -- finely diced
½ cup Lentils -- rinsed and
Drained
1 tablespoon Dried basil
½ teaspoon Dried oregano
½ teaspoon Dried thyme
⅛ teaspoon Cayenne pepper
⅛ teaspoon Black pepper
½ cup Lean ham -- finely diced
1 can Tomatoes, canned -- ** see
Note
1 cup Cabbage -- shredded
1 cup Garbanzo beans, canned --
Rinsed and drained

Directions

Combine olive oil, onions, garlic in large pot. Cook over medium heat until onions are limp and most liquid has evaporated, stirring frequently, about 5 minutes. Add stock, water, ham hocks, celery, carrots, lentils, basil, oregano, thyme, cayenne peppe r, and black pepper. Bring mixture to a boil. over medium-high heat. Lower heat and simmer, covered, about 45 minutes. Using large, shallow spoon, skim off fat from soup surface. Discard ham hocks. Add diced ham, tomatoes, cabbage and garbanzo beans and simmer 15 minutes longer.

This soup may be refrigerated for up to 3 days, or frozen and reheated over low heat if desired. But stir frequently during reheating to prevent soup from sticking to the bottom of the pot.

Recipe By : Skinny Soups

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