Ham and Lentil Soup

Name: Ham and Lentil Soup
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Yield: 12 servings (3 quarts).
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

TOTAL TIME: Prep: 5 min. Cook: 2 hours 10 min. YIELD: 12 servings (3 quarts).

This lentil soup with ham 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. A bricklayer, he regularly works outside during winter. —Andi Haug, Hendrum, Minnesota

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 until lentils and vegetables are tender, 30-40 minutes.
3. Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

Nutrition Facts

1 cup: 188 calories, 7g fat (2g saturated fat), 29mg cholesterol, 672mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 14g protein.

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