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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 10 |
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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 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.
| Ingredients:
1 Meaty ham bone
6 Cup(s) (1 can) Chick Peas **
1 1/4 Cup(s) Dried lentils, rinsed and sorted
1 Can(s) Tomatoes (28-oz.) with liquid, cut up
3 Carrots, sliced
2 Celery ribs, sliced
1/4 Cup(s) Chopped green onions
1/2 Teaspoon(s) Beef Bouillon; Instant
1/2 Teaspoon(s) Red pepper flakes, dried
1/2 Teaspoon(s) Dried oregano
1/8 Teaspoon(s) Pepper
12 Ounce(s) Bulk pork sausage, cooked and drained
2 Tablespoon(s) Chopped fresh parsley |
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