From the Kitchen of:  Bonnie
Source:  Taste of Home's Recipe Card Collection

 

1		meaty ham bone
6	cups	water
1-1/4	cups	dry lentils
1	28 oz. can	diced tomatoes, undrained
2-3	medium	carrots, sliced
2		celery ribs, sliced
1/4	cup	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 30-40 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 - 12 servings (3 quarts).