Name: Lentil-Pasta Soup
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 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

More especially is the uniting of a faithful minister with a particular Christian people, as their pastor, when done in a due manner, like a young man marrying a virgin... It is so with respect to mutual regard and affection. A faithful minister, that is in a Christian manner united to a Christian people as their pastor, has his heart united to them in the most ardent and tender affection. And they, on the other hand, have their hearts united to him, esteeming him very highly in love for his work’s sake, and receiving him with honor and reverence, and willingly subjecting themselves to him, and committing themselves to his care, as being, under Christ, their head and guide.... When such a minister and such a people are thus united, it is attended with great joy. The minister joyfully devoting himself to the service of his Lord in the work of the ministry, as a work that he delights in; and also joyfully uniting himself to the society of the saints that he is set over, as having complacence in them, for his dear Lord’s sake, whose people they are; and willingly and joyfully, on Christ’s call, undertaking the labors and difficulties of the service of their souls. And they, on the other hand; joyfully receiving him as a precious gift of their ascended Redeemer.

Jonathan Edwards

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	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

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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