Lentil and Split Pea Soup with Ham Bone

This lentil and split pea soup with it's rich flavorful broth is just what I needed to battle a bout of the seasonal flu. Added 2 cups of water the next day to the soup for even more broth. In order to keep track of the the fresh herbs I tied them together with cooking twine leaving one end long enough to attach to outside of  handle of soup pot. When the soup is done, remove herb bundle and discard. The flavor of the broth was even better the second day.


Olive oil
4 cloves of garlic
2 medium carrots, peeled and chopped
2 ribs of celery, chopped
1 medium onion, chopped
1/2 cup dried lentils
1/2 cups split peas
1 14 ounce can of diced tomatoes
1 ham bone with bits of ham
6 to 8 sprigs of thyme
1 large sprig of rosemary
1/2 teaspoon of sage
1/2 teaspoon of tarragon
1 fresh bay leaf
2 quarts of low-salt chicken broth
Black pepper to taste

Heat oil in large soup pot. Add garlic, carrots, celery and onions and cook until soft, 5 to 7 minutes. Stir in beans and lentils, tomatoes, ham bone, herbs and broth. Cook for about 35 to 45 minutes. Stir contents of pot again.When lentils are soft and tomatoes are broken down remove bay leaf and tied herb packet. Season with pepper to taste.


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