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Ham-Lentil Soup 
1-1/2 cups sliced carrots 
1 cup chopped celery 
1 tablespoon parsley flakes 
1 bay leaf 
1 teaspoon salt 
1 teaspoon marjoram leaves 
1/8 teaspoon pepper 
1-1/2 pound meaty ham bone (I use the bone left over from when I cook a ham)

Rinse lentils; place in a slow-cooker. Add vegetables, parsley and bay leaf. Stir in salt, marjoram and pepper; place ham bone atop. Add 7 cups water.  Cover and cook on low for 9 to 11 hours. Remove meat from bone; discard bone. Return meat to cooker; season to taste. Remove bay leaf.

Serves 10

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