Ham and lentil soup

1 servings

Ingredients

Quantity Ingredient
1 each Meaty ham bone
6 cups Water
1¼ cup Dried lentils -- rinsed &
Sorted
1 can Tomatoes -- 28 oz. cut up
3 eaches Carrots sliced
2 eaches Celery ribs sliced
¼ cup Chopped green onions
½ teaspoon Salt
½ teaspoon Garlic powder
½ teaspoon Dried oregano
⅛ teaspoon Pepper
12 ounces Bulk pork sausage -- cooked
& drained
2 tablespoons Chopped fresh parsley

Directions

In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-½ hours. Remove ham bone. To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until lentils and vegetables are tender. Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsley to soup; heat through.

Yield: 10-12 servings (3 quarts) Recipe By : Country Woman

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