Lentil-pasta soup

Yield: 4 gallons

Measure Ingredient
6 cups -Water, divided
1½ cup Chopped onion
1 cup Sliced carrot
1 cup Chopped celery
1 cup Dried lentils
½ cup Chopped red bell pepper
1 tablespoon Brown sugar
½ teaspoon Dried whole basil
½ teaspoon Dried whole marjoram
½ teaspoon Dried whole oregano
½ teaspoon Dried whole thyme
½ teaspoon Pepper
3 cans Low-sodium chicken broth 10-1/2 ounce cans
1 can Whole tomatoes (28-oz can) undrained and chopped
1 pack Frozen Italian green beans 9-oz package
1 can Tomato pasta (6-oz can)
3 Cloves garlic; minced
1 Bay leaf
1 cup Orzo; uncooked (rice-shaped pasta)
¼ cup White wine vinegar
1 cup Seasoned croutons 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.

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