Ham and Lentil Soup

Yield: 10 to 12 servings (3 quarts)

Ingredients

• 1 meaty ham bone
• 6 cups water
• 1 1/4 cups dried lentils, rinsed
• 1 (28 ounce) can diced tomatoes, undrained
• 2 to 3 carrots, sliced
• 2 celery ribs, sliced
• 1/4 cup chopped green onions
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 12 ounces bulk pork sausage, cooked and drained
• 2 tablespoons chopped fresh parsley

Instructions

1. In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
2. Remove ham bone. To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
3. Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsley to soup; heat through.