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Ham and Lentil Soup |
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Serves: 10 Print this RecipeAndi Haug, Hendrum, Minnesota 1 meaty ham bone 6 cups water 1-1/4 cups dried lentils, rinsed and sorted 1 (28-ounce) can tomatoes with liquid, cut up 2 to 3 carrots, sliced 2 ribs celery, 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 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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