Title: Prize Winning Ham and Lentil Soup
Categories: Soup
Yield: 10 Servings
| 1 | | Meaty ham bone |
| 6 | c | Water |
| 1 1/4 | c | Dried lentils, rinsed and sorted |
| 1 | cn | Tomatoes (28-oz.) with liquid, cut up |
| 3 | | Carrots, sliced |
| 2 | | Celery ribs, sliced |
| 1/4 | c | Chopped green onions |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Dried oregano |
| 1/8 | ts | Pepper |
| 12 | oz | Bulk pork sausage, cooked and drained |
| 2 | tb | 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
parsely to soup; heat through.