| 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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