Prize Winning Ham & Lentil Soup
Yield
10 servingsPrep
30 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
ham bone
meaty |
* |
| 6 | cups |
water
|
|
| 1 ¼ | cups |
lentils
dried, rinsed and sorted |
|
| 28 | ounces |
tomatoes, canned with juice
cut up |
|
| 3 | each |
carrots
sliced |
|
| 2 | each |
celery stalks
|
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
black pepper
|
|
| 12 | ounces |
sausage
bulk, cooked, drained |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
ham bone
meaty |
* |
| 1.4 | l |
water
|
|
| 296 | ml |
lentils
dried, rinsed and sorted |
|
| 809.2 | ml/g |
tomatoes, canned with juice
cut up |
|
| 3 | each |
carrots
sliced |
|
| 2 | each |
celery stalks
|
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
oregano
dried |
|
| 0.6 | ml |
black pepper
|
|
| 346.8 | ml/g |
sausage
bulk, cooked, drained |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
In a Dutch oven, bring ham bone and water to a boil.
Reduce heat; cover and simmer for 1½ 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 to 40 minutes or until lentils and vegetables are tender.
Meanwhile, remove ham from bone; coarsely chop.
Add ham, sausage and parsely to soup; heat through.
