Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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