| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Pork & ham, Pulses and, Soups, Vegetables |
7 |
Servings |
INGREDIENTS
| 1 |
tb |
Extra virgin olive oil |
| 3 |
c |
Onions — chopped |
| 2 |
lg |
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 |
tb |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/8 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Black pepper |
| 1/2 |
c |
Lean ham — finely diced |
| 1 |
cn |
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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