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