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| Home -> [Meats, Soups & Stews, Tomatoes, Vegetables] -> [Smokey tomato and lentil soup Recipe] |
Smokey tomato and lentil soup
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Meats, Soups & Stews, Tomatoes, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| tbsp | Olive oil | | 2
| cup | Onions chopped | | 2
| tsp | Garlic minced | | 7
| cup | Chicken stock | | 1
| lbs | 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 |
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Procedures:
| 1 | Directions; in dutch oven add olive oil, onion and garlic, saute on med low heat until transparent and lightly browned. | | 2 | Add stock, ham hock, celery, carrots, and washed lentils, and all seasonings. | | 3 | Bring to boil, reduce heat cook 45 minutes. | | 4 | Skim off fat from soup mixture. | | 5 | Remove ham hock, sort to remove any visible fat, discard bone, fat, and skin. | | 6 | Return ham from hock to soup. | | 7 | Add canned tomatoes, and italian tomato soup, simmer for additional 30 minutes. | | 8 | Serve. | | 9 | Submitted by; marina cheesman source kitchen of marina |
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