Ham and Lentil Soup

It's Fall!  Let's eat soup!  This is my family's favorite soup from my favorite cookbook, The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson.  The original recipe calls for arugula, which I had never cooked with before.  When my family saw it, they said, "Why are there leaves in our soup?  I don't want to eat this.  Why are you making me eat wet leaves, mean lady?"  The next time I made it, I left the arugula out and my family said, "This is the best soup, ever!  Why haven't you made it before?"  So, I'll let you decide if you want to add the arugula.

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.