Lentil And Split Pea Soup

• 3 slices bacon, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1/2 cup chopped leek (white and pale green parts only)
• 1 clove garlic, minced
• 6 cups low sodium chicken broth
• 1/2 cup lentils
• 1/2 cup split peas
• 1 medium potato, peeled,grated
• 1 smoked ham hock
• 1/3 cup chopped celery & leaves
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons dry red wine

1. Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 1/2 tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
2. Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve

bacon, onion, carrot, clove garlic, chicken broth, lentils, split peas, potato, hock, celery, thyme, bay leaf, red wine

Taken from www.food.com/recipe/lentil-and-split-pea-soup-102512 (may not work)