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Ham and Lentil Soup

This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. —Andi Haug, Hendrum, Minnesota
  • Total Time
    Prep: 5 min. Cook: 2 hours 10 min.
  • Makes
    12 servings (3 quarts)

Ingredients

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

Directions

  • 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 the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes.
  • Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.
Nutrition Facts
1 cup: 173 calories, 7g fat (3g saturated fat), 20mg cholesterol, 355mg sodium, 16g carbohydrate (4g sugars, 7g fiber), 11g protein.

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