Yield: 10 Servings
Measure | Ingredient |
---|---|
1 \N | Meaty ham bone |
6 cups | Water |
1¼ cup | Dried lentils, rinsed and sorted |
1 can | Tomatoes (28-oz.) with liquid, cut up |
3 \N | Carrots, sliced |
2 \N | 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.