Prize Winning Ham And Lentil Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soups | 10 | Servings |
INGREDIENTS
| 1 | Meaty ham bone | |
| 6 | c | Water |
| 1 1/4 | c | Dried lentils, rinsed and |
| sorted | ||
| 1 | Tomatoes, 28-oz. with | |
| liquid cut up | ||
| 3 | Carrots, sliced | |
| 2 | Celery ribs, sliced | |
| 1/4 | c | Chopped green onions |
| 1/2 | t | Salt |
| 1/2 | t | Garlic powder |
| 1/2 | t | Dried oregano |
| 1/8 | t | Pepper |
| 12 | oz | Bulk pork sausage, cooked |
| and drained | ||
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
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 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. Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsely to soup; heat through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 24.8mg
Sodium: 338.4mg
Potassium: 299mg
Carbohydrates: 8.5g
Fiber: 3g
Sugar: 2.1g
Protein: 7.8g