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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 sausages, 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.
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