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Olive oil 2 cups diced white onions 2 tsp minced garlic 7 cups chicken stock 1/2 lb cubed ham 1 1/2 cup sliced celery 1 1/2 cup sliced carrots 2/3 cup green lentils 1 1/2 tsp basil (Sweet Italian or Spicy Globe) 1 tsp Greek oregano 1 tsp English or French thyme 1/4 tsp black pepper 28 oz can whole or chopped tomatos 1/8 tsp hickory-flavored liquid smoke Wet the bottom of the stockpot with olive oil and sauté onions and garlic over medium heat until the onions are translucent. When onions are done, add chicken stock, diced ham, celery, carrots, lentils, basil, oregano, thyme, and black pepper. Chop tomatos if not already chopped. Add tomatos and all of the tomato juice to the stockpot. Add liquid smoke. Bring to a boil, reduce heat and simmer covered for 45 minutes. Makes about 4 quarts. This recipe was added: 29 July 2014 |