I started posting recipes on my blog because it’s a convenient way to keep them documented, and one of the first recipes I shared was Easter ham soup. I finished the Easter leftovers yesterday, so this is this year’s soup recipe:
Sauté in warm olive oil: 1 small yellow onion, diced; 1-2 carrots, sliced in nickel discs; 1-2 cloves garlic, minced.
Add seasoning: kosher salt to taste (I end up using 3 tsp); 1 tsp parsley; 1 tsp oregano; 1 tsp thyme; 1/2 tsp basil; freshly ground pepper.
Add: ham hock; other leftover ham, cut into chunks; 1 can diced tomatoes (no salt); 8 cups water; 1 tsp Louisiana or Cholula hot sauce.
Bring to boil; reduce to simmer. Simmer, simmer.
Remove ham hock to a cutting board, and pick off meat and add meat to pot.
Add: 1 lb lentils (rinsed). Simmer another 30 minutes, until lentils are tender.
Serve with warm, crusty bread or a grilled cheese sandwich and fresh fruit.