Smokey Tomato & Lentil Soup Recipe

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Smokey Tomato & Lentil Soup Ingredients

1 1/2 tbsp olive oil
2 cup onions chopped
2 tsp garlic minced
7 cup chicken stock
1 lb ham hock
1 cup celery diced
1 cup carrots diced
2/3 cup lentils sorted, rinsed,drain
1 1/2 tsp basil dried
1 tsp oregano
1 tsp thyme
1 tsp black pepper
1/8 tsp red pepper flakes
1 cup plum tomatoes (28 oz)
1 1/2 cup cabbage shredded
1 cup italian tomato soup campbell

A Recipe for
Smokey Tomato & Lentil Soup

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Smokey Tomato & Lentil Soup

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Smokey Tomato & Lentil Soup Directions

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

Serves: 6

Smokey Tomato & Lentil Soup Recipe brought to you by Recipes To-Go

Smokey Tomato & Lentil Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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