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prize winning ham and lentil soup

(1 rating)
2sweetinc avatar
Recipe by
Lisa G. Sweet Pantry Gal
@2sweetinc
Buffalo, NY

Great use for a leftover Easter ham bone.

(1 rating)
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For prize winning ham and lentil soup

  • 1
    meaty ham bone
  • 6 c
    water
  • 1 1/4 c
    dried lentils, rinsed, sorted
  • 1 can
    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

  • 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.
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