Yield: 1 servings
Measure | Ingredient |
---|---|
1 each | Meaty ham bone |
6 cups | Water |
1¼ cup | Dried lentils -- rinsed & |
\N \N | 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 |
\N \N | & drained |
2 tablespoons | Chopped fresh parsley |
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