Ham and Lentil Soup

1 meaty ham bone
6 cups water
1 1/4 cups dried lentils, rinsed
1 (28 ounce) can 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

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.

10-12 servings (3 quarts)