| 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 |
cn |
Tomatoes (28-oz.) with liquid, cut up |
| 3 |
|
Carrots, sliced |
| 2 |
|
Celery ribs, sliced |
| 1/4 |
c |
Chopped green onions |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Dried oregano |
| 1/8 |
ts |
Pepper |
| 12 |
oz |
Bulk pork sausage, cooked and drained |
| 2 |
tb |
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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