Spicy Lentil Tomato Soup With Ham

Directions

1. Combine extra virgin olive oil, onions, garlic in large pot. Cook over medium heat till onions are limp and most liquid has evaporated, stirring frequently, about 5 min. Add in stock, water, ham hocks, celery, carrots, lentils, basil, oregano, thyme, cayenne peppe r, and black pepper. Bring mix to a boil. over medium-high heat. Lower heat and simmer, covered, about 45 min. Using large, shallow spoon, skim off fat from soup surface.
2. Throw away ham hocks. Add in diced ham, tomatoes, cabbage and garbanzo beans and simmer 15 min longer. This soup may be refrigerated for up to 3 days, or possibly frzn and reheated over low heat if you like. But stir frequently during reheating to prevent soup from sticking to the bottom of the pot.