Curried Ham and Bean Soup

As March is still in the lion phase and only beginning the lamb phase, soup is still in fashion.  I always have some ham hanging around the freezer to pump up a soup, and now is the perfect time to put it to use.  A slight hint of curry rounds out and warms the flavors and the soul, as we await gentle spring.
2 carrots, sliced
1 leek, cleaned, trimmed and diced
1 onion, diced, about 1 cup
3 stalks celery, diced
1 jalapeño pepper, diced (optional)
2 cloves garlic
2 tsp fennel seeds
2 tsp favorite curry powder
1 quart beef or chicken broth
2 cups water
2-3 cups cooked ham, diced to bite-sized pieces
2 red potatoes, diced
2 cups red cabbage, diced (optional)
1 can small red beans, rinsed and drained
1/4 cup red lentils

In a large Dutch oven or soup pot, sauté the carrots, leek, onions and celery for about 10 minutes in a bit of olive oil. Add the jalapeño and garlic, fennel and curry powder, and cook another 3-4 minutes.

Add the broth, water, ham, potatoes, cabbage (if using), beans and lentils and bring to a gentle boil. Stir and reduce heat to a simmer.

Cover and cook about 45 minutes to an hour, stirring from time to time. Adjust thickness with water to desired consistency.

Serves 6.