| 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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