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Ham and Lentil Soup

Ham and Lentil Soup
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.
10-12 ServingsPrep: 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 Johnsonville® Ground 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 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.
  • Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage
  • and parsley to soup; heat through. Yield: 10-12 servings (3 quarts).
© Taste of Home 2013

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Ham and Lentil Soup (continued)

Directions (continued)

Nutrition Facts: 1 serving (1 cup) equals 173 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 355 mg sodium, 16 g carbohydrate, 7 g fiber, 11 g protein.
© Taste of Home 2013