Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    extra virgin olive oil
   3      cups          onions -- chopped
   2      large         garlic cloves -- minced
   4      cups          chicken stock -- defatted
   2      cups          water
   2                    ham hocks -- * see note
   1      cup           celery stalk -- finely chopped
   1      cup           carrots -- finely diced
     1/2  cup           lentils -- rinsed and drained
   1      tablespoon    dried basil
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried thyme
     1/8  teaspoon      cayenne pepper
     1/8  teaspoon      black pepper
     1/2  cup           lean ham -- finely diced
   1      can           tomatoes, canned -- ** see note
   1      cup           cabbage -- shredded
   1      cup           garbanzo beans, canned -- rinsed and drained

Preparation:

Combine olive oil, onions, garlic in large pot. Cook over medium heat until onions are limp and most liquid has evaporated, stirring frequently, about 5 minutes. Add stock, water, ham hocks, celery, carrots, lentils, basil, oregano, thyme, cayenne peppe r, and black pepper. Bring mixture to a boil. over medium-high heat. Lower heat and simmer, covered, about 45 minutes. Using large, shallow spoon, skim off fat from soup surface. Discard ham hocks. Add diced ham, tomatoes, cabbage and garbanzo beans and simmer 15 minutes longer. This soup may be refrigerated for up to 3 days, or frozen and reheated over low heat if desired. But stir frequently during reheating to prevent soup from sticking to the bottom of the pot.