Prize Winning Ham and Lentil Soup

Name: Prize Winning Ham and Lentil Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Italian
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

By Lisa G. Sweet Pantry Gal
@2sweetinc

Great use for a leftover Easter ham bone.

Rating:

★★★★☆ 1 vote4

Comments:

4 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
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How to Make Prize Winning Ham and Lentil Soup

Step-by-Step

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.