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Name: Lentil-Pasta Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 1/2 c Onions chopped; 1 c Celery chopped; 1 cn Whole tomatoes (28-oz can); 3 Garlic minced; 1 c Seasoned croutons; 1 c Orzo; uncooked; 1 tb Brown sugar; 1 pk Frozen Italian green beans; 1 Bay leaf; 1/2 c Chopped red bell pepper; 1/2 ts Dried whole oregano; 1 c Dried Lentils; 1/2 ts Dried whole basil; 1/2 ts Dried whole marjoram; 1/4 c White wine vinegar; 1 c Sliced carrot; 6 c -Water, divided; 3 cn Low-sodium chicken broth; 1/2 ts Dried whole thyme; 1/2 ts Pepper; 1 cn Tomato pasta (6-oz can)

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INGREDIENTS

1 1/2 c Onions ; chopped
1 c Celery ; chopped
1 cn Whole tomatoes (28-oz can)
3 Garlic ; minced
1 c Seasoned croutons
1 c Orzo; uncooked
1 tb Brown sugar
1 pk Frozen Italian green beans
1 Bay leaf
1/2 c Chopped red bell pepper
1/2 ts Dried whole oregano
1 c Dried Lentils
1/2 ts Dried whole basil
1/2 ts Dried whole marjoram
1/4 c White wine vinegar
1 c Sliced carrot
6 c -Water, divided
3 cn Low-sodium chicken broth
1/2 ts Dried whole thyme
1/2 ts Pepper
1 cn Tomato pasta (6-oz can)

Gallons

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.

NOTES

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Lentil-Pasta Soup

1 1/2 c Onions chopped
1 c Celery chopped
1 cn Whole tomatoes (28-oz can)
3 Garlic minced
1 c Seasoned croutons
1 c Orzo; uncooked
1 tb Brown sugar
1 pk Frozen Italian green beans
1 Bay leaf
1/2 c Chopped red bell pepper
1/2 ts Dried whole oregano
1 c Dried Lentils
1/2 ts Dried whole basil
1/2 ts Dried whole marjoram
1/4 c White wine vinegar
1 c Sliced carrot
6 c -Water, divided
3 cn Low-sodium chicken broth
1/2 ts Dried whole thyme
1/2 ts Pepper
1 cn Tomato pasta (6-oz can)

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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Nutrition

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Serving Size: 1 Gallon (335g)
Recipe Makes: 4 Gallons

Calories: 227
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 227

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