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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 10 |
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This actually is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. He's a bricklayer and regularly works outside during winter. We're the parents of three children—17, 16 and 11. Ingredients:
1 meaty ham bone |
6 cups water |
1-1/4 cups dried lentils, rinsed |
1 can (28 ounces) diced tomatoes, undrained |
2 to 3 carrots, sliced |
2 celery ribs, 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 |
Directions:
1. In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
2. Remove ham bone. To broth, add the 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.
3. Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through. Yield: 10-12 servings (3 quarts).
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