1 meaty ham bone
6 c. water
1 1/4 c. dried lentils, rinsed and sorted
1 (28 oz.) can tomatoes with liquid, cut up
2 to 3 carrots, sliced
2 celery ribs, sliced
1/4 c. chopped green onions
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/8 tsp. pepper
12 oz. bulk pork sausage, cooked and drained
2 tbsp. 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 to 40 minutes or until lentils and vegetables are tender. Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsley to soup; heat through.

Yield: 10 to 12 servings (3 quarts).