Shanks for the Memories (two meals)

Makes 8 servings (double recipe to make one for the freezer)

2 tsp olive oil

1 1/2 cups chopped onions

1 cups each chopped celery and chopped carrots

2 tsp minced garlic

1 tbsp minced fresh thyme or 2 tsp dried

1/2 tsp dried oregano

7 cups chicken broth

About 2 pounds of meaty smoked ham shank or ham hock

1 cups dried lentils

1 cups dried green split peas, rinsed

2 bay leaves

1/2 tsp freshly ground black pepper

1/4 cup fresh parsley (or 4 tsp dried)

1 tbsp balsamic vinegar

salt to taste

1. Heat olive oil in a large, non-stick soup pot over medium high heat.  Add onions, celery, carrots, and garlic.  Cook and stir until vegetables begin to soften, about 6 minutes.  Add thyme and oregano and cook 1 more minute.

2.  Add remaining ingredients, except parsley, vinegar, and salt.  Bring soup to a boil.  Reduce heat to low.  Cover and simmer for 1 hour.

3.  Remove ham shank from soup.  Puree half the soup in a blender or food processor and return to pot with remaining soup.  Cover to keep hot.  Cut meat from ham shank (this part's a little fussy) and return meat to pot.  Discard bone.  Stir in parsley and vinegar.  Taste soup and add more pepper and a bit of salt, if desired.

*Make 2 batches and freeze one in an airtight container for up to three months.  Thaw completely and heat through to eat.

Recipe taken from