Lentil Soup

I can't believe I'm posting a soup recipe in June, but it still feels like soup weather to me. Hopefully, we'll see the last of the chilly, rainy weather SOON!

My kids both like this and have even made it once or twice themselves with a little supervision. You can make it vegetarian by eliminating the ham hock -- it tastes just fine without it.

1 cup dry lentils

1/2 cup chopped celery

1/2 cup chopped carrots (I always cut these big so my daughter can pick them out)

1 cup chopped onion

3 cloves garlic, crushed

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. tried thyme

1 bay leaf

1 ham hock

2 cans vegetable broth or chicken broth (about 3 1/2 cups)

1 1/2 cups water

1. Rinse the lentils. In a large crock pot or soup pot, place lentils, celery, carrots, onion, garlic, basil, oregano, thyme, bay leaf and ham hock.
2. Stir in vegetable or chicken broth and water.
3. Cover and cook on low heat setting for 8 hours, or on stove top for 2-3 hours. 
4. Remove ham hock and let cool slightly. Discard bone and fat and return meat to pot. Discard bay leaf. 
5. Serve with oyster crackers and fresh, chopped parsley.