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.