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.