Ingredients
| 1-1/2 lb. | smoked ham hocks | | 1 pkg. (1 lb.) | lentils | | 1 can (1-3/4 lb.) | crushed tomatoes | | 1 can (8 oz.) | tomato sauce | | 2 | lg. onions, chopped | | 2 | sliced carrots | | 1 head | cabbage, coarsely chopped | | 2 cups | sliced celery | | 1/2 cup | chopped fresh parsley | | 2 tsp. | salt | | 1/2 tsp. | pepper | | 1 tsp. | basil | | 2 | bay leaves | | 2 qt. | water |
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Instructions
In a large kettle, combine all ingredients. Bring to a boil. Cover and simmer for 3 to 4 hours. Remove ham hocks. Cut meat off bones. Return meat to soup and serve.
Crockpot directions:
Combine all ingredients in crockpot. Cover and cook on low for 8 to 9 hours until lentils are tender. Cut meat off ham hocks. Return meat to soup and serve.
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