Lentil Pasta Soup - cooking recipe

Ingredients

6 c. water
1 1/2 c. chopped onion
1 c. sliced carrots
1 c. sliced celery
1 c. dried lentils
1/2 c. chopped red bell pepper
1 Tbsp. brown sugar
1/2 tsp. pepper
3 cloves garlic, minced
1 bay leaf
1/2 tsp. dried whole basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 cans chicken broth
1 (28 oz.) can chopped tomatoes
1 (6 oz.) can tomato paste
1 c. orzo, uncooked
1/4 c. white wine vinegar

Preparation

Combine 4 cups water and next 17 ingredients in a large Dutch oven.
Bring to a boil, cover and reduce heat.
Simmer 30 minutes, stirring occasionally.
Add remaining 2 cups water, orzo and vinegar.
Cover and simmer an additional 30 minutes, until lentils are tender.
Discard bay leaf.
Contains 134 calories per 1 cup soup.
Servings:
4 gallons.