fabulous ham bone and lentil soup |
1 meaty ham bone |
6 cups water (at least) |
1 1/4 cups lentils dried, rinsed and sorted |
28 ounces tomatoes, canned with juice cut up |
3 each carrots sliced |
2 each celery stalks chopped |
1/4 cup scallions, spring or green onions chopped |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon oregano dried |
1/8 teaspoon black pepper |
2 tablespoons parsley leaves fresh, chopped |
fresh garden herbs are also wonderful |
directions |
in a dutch oven, bring ham bone and water to a boil. |
reduce heat; cover and simmer for 1 1/2 hours. |
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, and parsely to soup; heat through. |
