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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is my cousin's recipe for a flavorful, rib-sticking soup for those cold fall days. Serve it with hot cornbread or biscuits. Ingredients:
1 1/2 pounds ham hocks |
1 pound lentils |
28 ounces canned crushed tomatoes |
8 ounces tomato sauce |
2 large onions; chopped |
2 carrots; sliced |
2 cups celery; sliced |
1 head cabbage; coarsely chopped |
1/2 cup parsley; chopped |
2 teaspoons salt |
1/2 teaspoon pepper |
1 teaspoon basil |
2 bay leaves |
2 quarts water |
Directions:
1. In a large kettle, combine all ingredients.
2. Bring to a boil; cover and simmer on low heat for 3 to 4 hours.
3. Stir occasionally, add more water as needed if it gets too thick.
4. Remove ham hocks; cut meat off bones and return meat to soup.
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