Ham and Lentil Soup

1 meaty ham bone
6 cups water
1-1/4 cups dry lentils
1 28 oz. can diced tomatoes, undrained
2-3 medium carrots, sliced
2 celery ribs, sliced
1/4 cup chopped green onions
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/8 tsp. pepper

12 oz. bulk pork sausage, cooked and drained
2 tbsp. chopped fresh parsley

In a Dutch oven, bring ham bone and water to a boil.
Reduce heat; cover and simmer for 1-1/2 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).

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