Title: Lentil-Pasta Soup
Categories: Soup
Yield: 4 Gallons
| 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 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.