Prize Winning Ham and Lentil Soup

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Great use for a leftover Easter ham bone.


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Comments:

Prep:

10 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1
meaty ham bone
6 c
water
1 1/4 c
dried lentils, rinsed, sorted
1 can(s)
italian seasoned tomatoes, 28 ounces, with liquid, cut up
3
carrots, sliced
2
celery ribs, sliced
1/4 c
chopped green onion
1/2 tsp
salt
1/2 tsp
garlic powder
1/2 tsp
dried oregano
1/8 tsp
pepper
12 oz
bulk pork sausage, cooked, drained
2 Tbsp
chopped parsley

Directions Step-By-Step

1
In a dutch oven, bring ham bone and water to a boil.
2
Reduce heat; cover and simmer for 1 1/2 hours.
3
Remove ham bone.
4
To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil.
5
Reduce heat; cover and simmer for 30-40 minutes or until lentils and vegetables are tender.
6
Meanwhile, remove ham from bone; coarsely chop.
7
Add ham, sausage and parsley to soup; heat through.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Ham Lentil soup