Ham and Lentil Soup
Country Woman
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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.
SERVINGS: 10-12
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep: 5 min. Cook: 2 hours 10 min.
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:
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. Yield: 10-12 servings (3 quarts).