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Spicy Lentil-Tomato Soup with Ham

1 tablespoon of extra virgin olive oil
3 cups of onions, chopped
2 large Garlic cloves, minced
4 cups of chicken stock, defatted
2 cups of water
2 Ham hocks
1 cup of celery stalk, finely chopped
1 cup of carrots, finely diced
1/2 cup of Lentils, rinsed and drained
1 tablespoon of dried basil
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/8 teaspoon of cayenne pepper
1/8 teaspoon of black pepper
1/2 cup of lean ham, finely diced
1 can of tomatoes, canned
1 cup of cabbage, shredded
1 cup of garbanzo beans, canned, rinsed and drained

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 pepper, 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. 7 Servings

Recipe By : Skinny Soups From Geminis MASSIVE MealMaster collection

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