Ham And Lentil Soup

• 1 meaty ham bone
• 6 c. water
• 1 1/4 c. dried lentils, rinsed and sorted
• 1 (28 oz.) can tomatoes with liquid, cut up
• 2 to 3 carrots, sliced
• 2 celery ribs, sliced
• 1/4 c. 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

1. 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 to 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 to 12 servings (3 quarts).

ham bone, water, dried lentils, tomatoes, carrots, celery, green onions, salt, garlic powder, oregano, pepper, pork sausage, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112516 (may not work)