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 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.
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