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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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|Serving Size: 1 Gallon (335g)|
|Recipe Makes: 4 Gallons|
|Calories from Fat: 27 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1mg||0 %|
|Sodium 619mg||21 %|
|Potassium 558.4mg||15 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 28.9g|
|Protein 11.1g||16 %|
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Calories per serving: 227
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