Lentil Soup (Serves 12)

This healthy lentil soup is a grand way to welcome autumn. Even though lentils belong to the dried bean family, they do not need to be soaked before they are cooked. Tuck some extra servings of this delicious soup in the freezer to enjoy on a day when you don’t feel like cooking.

10 cups water
2 cups lentils
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3 tablespoons chopped or snipped parsley
1 clove garlic, minced
3 cups cubed turkey ham
4 and 1/2 teaspoons chicken base or
   instant chicken bouillon
1/4 teaspoon ground pepper
1/2 teaspoon dried oregano leaves, crushed
1 (14.5-ounce) can diced tomatoes with juice
2 tablespoons wine vinegar

1. Put water in soup kettle. Rinse lentils; drain and place     them in soup kettle with water.

2. Add onion, celery, carrots, parsley, garlic, ham, chicken     base, pepper and oregano.

3. Bring to a boil. Stir well. Cover and simmer 60-90     minutes until lentils are very tender.

4. Add tomatoes and vinegar. Simmer, covered, 30 minutes     longer.

5. Season soup to taste with salt and pepper, as desired.