This soup takes about 20 minutes from start to finish. It's filling and delicious, especially with a loaf of crusty bread.
Ham and Lentil Soup with Tomatoes (and Arugula)2 tsp. olive oil
4 large garlic cloves, minced
1 pkg. (8 oz.) ham, diced
1 1/2 tsp. Italian seasonings
2 cans (19 oz each) lentil soup (I use Progresso)
1 can (14.5 oz.) petite diced tomatoes
1 can (14.5 oz.) chicken broth
4 cups (about 4 oz.) prewashed arugula (optional)
salt and ground black pepper
In a Dutch oven or soup kettle, heat oil and garlic over medium-high heat until garlic begins to sizzle. Add ham and sauté until ham starts to turn golden, about 5 minutes. Add Italian seasonings, then soup, tomatoes, and broth. Bring to a simmer. Add arugula and continue to simmer until it wilts, 2-3 minutes longer. Add salt and pepper to taste and serve.