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Ham and Lentil Soup

RG

Ingredients

  • 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

Instructions

  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 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.
  3. Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsley to soup; heat through.

Yield: 10-12 servings (3 quarts)

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