1 lb dry lentils, rinsed                                        6-8 oz smoked ham, diced

10 cups water                                                  

1 ½ Tbsp ham soup base or 3 ham bouillon cubes

¾ cup celery, diced                                           ¾ cup onions, diced

¾ cup carrots, diced                                         1 Tbsp cider vinegar

1Tbsp Worcestershire sauce                         1 tsp oregano flakes

1 tsp salt                                                             1 tsp ground black pepper

Tabascosauce, a few drops (optional)  liquid smoke, a few drops (optional)

In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.

Reduce heat and simmer until lentils are tender, about 30 minutes.

Add remaining ingredients and simmer until veggies are tender, about 20 minutes.

If you wish to puree, remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.

For the crock-pot, place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step above prior to serving.

Makes 12 servings.

(Recipe retrieved from www.food.com)

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