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Ingredientes
- 1 Tbsp. Extra virgin extra virgin olive oil
- 3 c. Onions -- minced
- 2 lrg Garlic cloves -- chopped
- 4 c. Chicken stock -- defatted
- 2 c. Water
- 2 x Ham hocks -- * see note
- 1 c. Celery stalk -- finely
- Â Â Minced
- 1 c. Carrots -- finely diced
- 1/2 c. Lentils -- rinsed and
- Â Â Liquid removed
- 1 Tbsp. Dry basil
- 1/2 tsp Dry oregano
- 1/2 tsp Dry thyme
- 1/8 tsp Cayenne pepper
- 1/8 tsp Black pepper
- 1/2 c. Lean ham -- finely diced
- 1 can Tomatoes, canned -- ** see
- Â Â Note
- 1 c. Cabbage -- shredded
- 1 c. Garbanzo beans, canned --
- Â Â Rinsed and liquid removed
Direcciones
- Combine extra virgin olive oil, onions, garlic in large pot. Cook over medium heat till onions are limp and most liquid has evaporated, stirring frequently, about 5 min. Add in stock, water, ham hocks, celery, carrots, lentils, basil, oregano, thyme, cayenne peppe r, and black pepper. Bring mix to a boil. over medium-high heat. Lower heat and simmer, covered, about 45 min. Using large, shallow spoon, skim off fat from soup surface.
- Throw away ham hocks. Add in diced ham, tomatoes, cabbage and garbanzo beans and simmer 15 min longer. This soup may be refrigerated for up to 3 days, or possibly frzn and reheated over low heat if you like. But stir frequently during reheating to prevent soup from sticking to the bottom of the pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 7 servings | |
| Calories 166 | |
| Calories from Fat 28 | 17% |
| Total Fat 3.19g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 356mg | 15% |
| Potassium 492mg | 14% |
| Total Carbs 25.55g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 4.99g | 3% |
| Protein 9.78g | 16% |
