Lentil And Ham Soup
|Ham hocks||4 Pound, cut into sections|
|Italian herbs/Oregano||1 Teaspoon|
|Mixed pickling spices||1 Teaspoon|
|Onion||1 Medium, finely chopped|
|Lentils||1 1⁄2 Cup (24 tbs), rinsed and picked over|
|Peeled carrot chunks||1 Cup (16 tbs)|
|New potatoes||3 Small, peeled and cut|
|Pitted prunes||12 , cut in half|
|Chopped fresh parsley||1 Tablespoon|
Cover ham hocks with water.
Bring to boil.
Remove hocks and discard water.
Return hocks to pot.
Add the 3 quarts water, herbs, spices, and onion.
Simmer about 2 hours.
Remove ham, discarding fat and bones.
Cut meat into bite-sized pieces.
Strain liquid to remove herbs and spices.
Return liquid to pan.
Skim excess fat from broth.
Reheat and add the lentils.
Cover and simmer 30 minutes.
Add carrot, potatoes, and prunes.
Cover and simmer until beans and vegetables are tender, 25-30 minutes.