prize winning ham & lentil soup

Categories
Soups
Yield
10 Servings
MeasureIngredient
Meaty ham bone
6 cups Water
1¼ cup Dried lentils, rinsed and sorted
1 can Tomatoes (28-oz.) with liquid, cut up
Carrots, sliced
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

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.

Similar recipes

Random recipe of the day

Classic tamales with red sauce

Follow us

 Subscribe in a reader