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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Pork & ham, Pulses and, Soups, Vegetables 7 Servings

INGREDIENTS

1 T Extra virgin olive oil
3 c Onions, chopped
2 Garlic cloves, minced
4 c Chicken stock, defatted
2 c Water
2 Ham hocks, * see note
1 c Celery stalk, finely
Chopped
1 c Carrots, finely diced
1/2 c Lentils, rinsed and
Drained
1 T Dried basil
1/2 t Dried oregano
1/2 t Dried thyme
1/8 t Cayenne pepper
1/8 t Black pepper
1/2 c Lean ham, finely diced
1 Tomatoes, canned ** see
Note
1 c Cabbage, shredded
1 c Garbanzo beans, canned
Rinsed and drained

INSTRUCTIONS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 126
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 4.3mg
Sodium: 280.9mg
Potassium: 512.6mg
Carbohydrates: 24.2g
Fiber: 6.2g
Sugar: 5.3g
Protein: 6.7g


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