Hearty Lentil Soup

Use a meaty ham bone, ham hocks, or diced leftover ham to flavor this tasty lentil soup. I used escarole to add to the nutrition and color, but feel free to use chopped spinach, chard, or other greens.

Ingredients:
6 cups chicken broth
4 cups water
1 teaspoon salt
1 teaspoon dried leaf thyme
1/2 teaspoon garlic herb seasoning or 1 clove garlic, minced
1 bay leaf
1 meaty ham bone or smoked ham hock
1 pound lentils, washed and picked over
2 medium carrots, chopped
3 ribs celery, chopped
1 large onion, chopped
1 cup chopped escarole
Salt and pepper, to taste
2 tablespoons fresh chopped parsley

Directions:
In a large pot combine the broth, water, 1 teaspoon salt,
thyme, garlic seasoning or minced garlic, bay leaf,
ham bone or hock, lentils, carrots, celery, onion, and escarole.
Bring to a boil; reduce heat to low, cover, and simmer for 45 minutes.
Remove the bone and chop the ham.
Return chopped ham to the pot.
Cover and continue cooking for 45 to 60 minutes longer.
Taste and add salt and pepper, along with parsley.