Lentil-pasta soup
4 gallons
Ingredients
| Quantity | 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 |
Directions
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.