Prize winning ham and lentil soup

10 servings

Ingredients

Quantity Ingredient
1 Meaty ham bone
6 cups Water
1¼ cup Dried lentils, rinsed and sorted
1 can Tomatoes (28-oz.) with liquid, cut up
3 Carrots, sliced
2 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 and 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 1½ 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 parsely to soup; heat through.

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