Prize Winning Ham and Lentil Soup

1
Lisa G. Sweet Pantry Gal

By
@2sweetinc

Great use for a leftover Easter ham bone.

Rating:

★★★★☆ 1 vote

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

How to Make Prize Winning Ham and Lentil Soup

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.

Printable Recipe Card

About Prize Winning Ham and Lentil Soup

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



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