Prize winning ham & 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.