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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Soups 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 T Brown sugar
1/2 t Dried whole basil
1/2 t Dried whole marjoram
1/2 t Dried whole oregano
1/2 t Dried whole thyme
1/2 t Pepper
3 Low-sodium chicken broth
10-1/2 ounce cans
1 Whole tomatoes, 28-oz can
undrained and chopped
1 Frozen Italian green beans
9-oz package
1 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

INSTRUCTIONS

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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