Bacon, Ham, And Lentil Soup

• 5 slices thick-sliced bacon, cut crosswise into 1/2-inch strips
• 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
• 1 cup chopped onion
• 1 cup chopped fennel bulb
• 1 cup chopped celery
• 1/2 cup chopped leek
• 1/2 cup chopped carrot
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 cups water
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 cup canned diced tomatoes with basil, garlic, and oregano
• 1 pound dried lentils
• 2 bay leaves
• 1/4 cup chopped fresh chives

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Add ham to drippings in pan; cook 2 minutes, stirring frequently. Add the onion and the next 4 ingredients (onion through carrot); cover and cook 10 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through bay leaves). Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Discard bay leaves; sprinkle with bacon and chives just before serving.

bacon, ham, onion, fennel bulb, celery, leek, carrot, chicken broth, water, thyme, freshly ground black pepper, tomatoes, lentils, bay leaves, fresh chives

Taken from www.myrecipes.com/recipe/bacon-ham-lentil-soup (may not work)