Lentil Soup

Ingredients
1 1/2 Tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups less salt chicken broth
1 cup dried lentils
½ cup chopped carrots
2 bay leaves
3 cups chopped Swiss chard, collared greens, or spinach
1 ½ cups chopped baking potato
1 cup chopped smoked ham
1 (14.5 oz) can diced tomatoes, drained
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
3 tablespoons chopped fresh parsley

Steps
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.