Lentil-pasta soup
Yield: 4 Gallons
Ingredients:
- 6 c -Water divided
- 1 1/2 c Chopped onion
- 1 c Sliced carrot
- 1 c Chopped celery
- 1 c Dried lentils
- 1/2 c Chopped red bell pepper
- 1 tb Brown sugar
- 1/2 ts Dried whole basil
- 1/2 ts Dried whole marjoram
- 1/2 ts Dried whole oregano
- 1/2 ts Dried whole thyme
- 1/2 ts Pepper
- 3 cn Low-sodium chicken broth -10-1/2 ounce cans
- 1 cn Whole tomatoes (28-oz can) -undrained and chopped
- 1 pk Frozen Italian green beans -9-oz package
- 1 cn Tomato pasta (6-oz can)
- 3 Cloves garlic; minced
- 1 Bay leaf
- 1 c Orzo; uncooked -(rice-shaped pasta)
- 1/4 c White wine vinegar
- 1 c Seasoned croutons
Instructions:
-plus 1 tablespoon Combine 4 cups water and next 17 ingredients (onion carrot celery lentils bell pepper sugar basil marjoram oregano thyme pepper chicken broth tomatoes green beans tomato paste garlic and bay leaf) in a large Dutch oven. Bring to a boil; cover reduce heat and simmer 30 minutes stirring occasionally. Add remaining 2 cups water orzo and vinegar; cover and simmer an additional 30 minutes or until lentils are tender stirring occasionally. Discard bay leaf. Ladle into soup bowls; top with croutons.
