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4 tsp olive oil
2 cloves garlic, minced
3 qts vegetable broth
12 oz lentils
1 c each diced carrots, celery and onion
1 c tomato juice
8 c escarole, chopped
12 oz extra lean ham, diced
salt to taste

Instructions

In a large soup pot, saute garlic in oil. Add broth and lentils. Bring to a boil, then reduce to simmer, cover and cook for 20 minutes. Add celery, carrots, onion and tomato juice. Cover and simmer for about 20 minutes. Add escarole and ham. Cover and simmer for about 15 minutes more.

Special Notes

I love this soup! No one will ever know that its WW. You get a really big serving and its soooooo satisfying on a chilly night with a nice salad and piece of crusty bread (if you have the points for it). Freezes very well too. Enjoy!!!

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