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Ham and Lentil Soup

RG

Ingredients


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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