With cabbage, ham, and lentils.

Ingredients

Ham bone or ham hocks (if desired)
1-½ t. oil
3 large onions, chopped
3 cloves garlic, minced
7 cu. chicken stock
2 cu. diced ham
2 lg. stalks celery, diced
4 carrots, diced
⅔ cu. lentils, rinsed and drained
1-½ T basil
1 t. oregano
1 t. thyme
¼ t. black pepper
2 cans diced tomatoes
1-½ cu. shredded cabbage
salt, to taste

Directions

In soup pot, heat oil over medium heat. Add onions and garlic and saute until onions are soft. Add stock, 2 cups of water, celery, carrots, lentils, basil, oregano, thyme, and black pepper. Bring to a boil. Reduce heat to low and simmer for about 45 minutes, or until lentils are done. If using ham hocks or a ham bone, discard now.

Add tomatoes and their juice, cabbage and diced ham. Simmer, uncovered for 15 minutes or until cabbage is tender. Season with salt and pepper.

Makes about 14 cups.