Chick pea and Ham Soup

I whipped this up without prior soup knowledge or recipe, but it turned out pretty damn good.

2 Tbsp EVOO
3 cloves garlic
1/2 an onion (I'd even use a full one, but I only had half)
1/2 lb ham, cut into chunks
ham bone with meat left on it
2 cans of chick peas, drained and rinsed well
8 c. water (May wish to reduce this to 7 or 7.5 c.)
Herb de provence (season to taste)
Rosemary (season to taste)
1 bay leaf
fresh ground pepper
1.5 tsp kosher salt.

Sautee garlic and onion in 2 Tbsp oil in soup pot for 10-12 minutes, careful not to burn.
and water, chick peas, ham, bone, herbs and bay leaf. Bring to a boil, reduce heat and simmer for 1.5 hrs, stirring occasionally.

Using immersion blender or food processor, puree contents of soup pot (minus the bay leaf and ham bone). Return to stock pot, add additional seasonings if required, continue to simmer with ham bone for additional half or or so.

Makes 8 cups. 4 pts per cup.

**NOTE**

The reason I recommended using less water is the soup was not as thick as I'd have desired. It did thicken over night, so you could add a bit of cornstarch, or reduce liquid.

I found it to be really good!