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Name: Smokey Tomato and Lentil Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Ham hock; 1 c Plum tomatoes (28 oz); 1 1/2 c Cabbage shredded; 1 c Carrots diced; 2 ts Garlic minced; 1 c Celery diced; 1 ts Black pepper; 1 1/2 tb olive oil; 1 1/2 ts Basil dried; 1/8 ts Red pepper flakes; 1 c Italian Tomato Soup Campbell; 2 c Onions chopped; 7 c Chicken Stock; 1 ts Thyme; 2/3 c Lentils sorted, rinsed,drain; 1 ts Oregano

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INGREDIENTS

1 lb Ham hock
1 c Plum tomatoes (28 oz)
1 1/2 c Cabbage shredded
1 c Carrots diced
2 ts Garlic minced
1 c Celery diced
1 ts Black pepper
1 1/2 tb olive oil
1 1/2 ts Basil dried
1/8 ts Red pepper flakes
1 c Italian Tomato Soup Campbell
2 c Onions chopped
7 c Chicken Stock
1 ts Thyme
2/3 c Lentils sorted, rinsed,drain
1 ts Oregano

Servings

INSTRUCTIONS

Directions; In dutch oven add olive oil, onion and garlic, saute on med low heat until transparent and lightly browned. Add stock, ham hock, celery, carrots, and washed lentils, and all seasonings. Bring to boil, reduce heat cook 45 minutes. Skim off fat from soup mixture. Remove ham hock, sort to remove any visible fat, discard bone, fat, and skin. Return ham from hock to soup. Add canned tomatoes, and Italian tomato soup, simmer for additional 30 minutes. Serve. Submitted by; Marina Cheesman source kitchen of marina Posted to MM-Recipes Digest V3 #191 Date: Wed, 10 Jul 1996 10:31:12 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)

NOTES

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Smokey Tomato and Lentil Soup

1 lb Ham hock
1 c Plum tomatoes (28 oz)
1 1/2 c Cabbage shredded
1 c Carrots diced
2 ts Garlic minced
1 c Celery diced
1 ts Black pepper
1 1/2 tb olive oil
1 1/2 ts Basil dried
1/8 ts Red pepper flakes
1 c Italian Tomato Soup Campbell
2 c Onions chopped
7 c Chicken Stock
1 ts Thyme
2/3 c Lentils sorted, rinsed,drain
1 ts Oregano

Directions; In dutch oven add olive oil, onion and garlic, saute on med low  heat until transparent and lightly browned. Add stock, ham hock, celery,  carrots,  and washed lentils, and all seasonings. Bring to boil, reduce  heat cook 45 minutes. Skim off fat from soup mixture. Remove ham hock, sort  to remove any visible fat, discard bone, fat, and skin. Return ham from  hock to soup. Add canned tomatoes, and Italian tomato soup, simmer for  additional 30 minutes. Serve.  Submitted by; Marina Cheesman source kitchen of marina    Posted to MM-Recipes Digest V3 #191    Date: Wed, 10 Jul 1996 10:31:12 -0700 (MST)    From: jmchee@goodnet.com (Marina Cheesman)

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Nutrition

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Serving Size: 1 Serving (752g)
Recipe Makes: 6 Servings

Calories: 384
Calories from Fat: 137 (36%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 2.4g
Cholesterol 62.9mg		19 %
Sodium 1452.4mg		50 %
Potassium 1082.3mg		28 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 27g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 384

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