Ingredients
1 meaty ham bone6 cups water1-1/4 cups dried lentils, rinsed1 can (28 ounces) diced tomatoes, undrained2 to 3 carrots, sliced2 celery ribs, sliced1/4 cup chopped green onions1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/8 teaspoon pepper12 ounces bulk pork sausage, cooked and drained2 tablespoons chopped fresh parsley
Preparation
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 the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes.
Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.
