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) Click here to purchase