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Lentil-pasta 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.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More