In a large pot or Dutch oven, break up the pork sausage into small crumbles and cook over medium-high heat, stirring occasionally, until the meat is browned and cooked through (about 8-10 minutes). This develops deep, savory flavors that will anchor the entire soup. Once cooked, transfer the sausage to a paper towel-lined plate to drain excess fat, leaving about 1 tablespoon of fat in the pot. While the sausage cooks, dice the carrots into 1/2-inch pieces and the celery into 1/4-inch pieces, and chop the green onions—having everything prepped will keep the cooking smooth and efficient.

Add the 6 cups of water and ham bone to the pot (with the reserved sausage fat still in it), and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover partially, and simmer gently for 1 hour and 30 minutes. This long, slow cooking extracts all the rich, meaty collagen and flavor from the ham bone into the broth, creating the flavorful foundation of the soup. After simmering, remove the ham bone, let it cool slightly, then pick off any meat clinging to the bone and set it aside; discard the bone itself.

Pour the dried lentils into the simmering broth along with the diced carrots, celery, and green onions. Add the 28 oz of diced tomatoes (with their liquid), then season the soup with salt, garlic powder, oregano, and black pepper. Stir well to combine and bring the mixture back to a gentle boil, then reduce heat to medium-low and cover partially. Simmer for 30-40 minutes, stirring occasionally, until the lentils are tender but still hold their shape. I find that freshly ground garlic powder really elevates the flavor compared to the pre-ground variety—if you have a spice grinder or fresh garlic, it's worth the extra step.

Stir the cooked sausage from Step 1 and the ham meat picked from the bone in Step 2 back into the soup, breaking up any large chunks of sausage as you go. Simmer uncovered for another 5 minutes to meld the flavors and ensure everything is heated through. Taste and adjust seasoning if needed. Just before serving, stir in the fresh chopped parsley for brightness and color. This final addition of parsley shouldn't be mixed in ahead of time—it stays fresher and more vibrant when added right at the end.