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Prize Winning Ham and Lentil Soup

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.

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