Lentil-Pasta Soup with Herbs

[Guest guest]

My favorite soup.

 

Lentil-Pasta Soup with Herbs

 

6 cups water, divided

1 1/2 cups chopped onion

1 cup sliced carrot

1 cup chopped celery

1 cup dried lentils

1/2 cup chopped red bell pepper

1 tablespoon brown sugar

1/2 teaspoon dried whole basil

1/2 teaspoon dried whole marjoram

1/2 teaspoon dried whole oregano

1/2 teaspoon dried whole thyme

1/2 teaspoon pepper

3 10 1/2 oz. cans vegetable broth (or use fresh made)

1 28 oz. can whole tomatoes, undrained and chopped

1 9 oz. package frozen italian green beans

1 6 oz. can tomato pasta

3 cloves garlic, minced

1 bay leaf

1 cup orzo or acini pasta, uncooked

1/4 cup white wine vinegar

1 cup seasoned croutons

 

Combine 4 cups water and next 17 ingredients (onion,

carrot, celery, lentils, bell pepper, sugar, basil,

marjoram, oregano, thyme, pepper, broth, tomatoes,

green beans, tomato paste, garlic, and bay leaf) in a

large Dutch oven.

Bring to a boil; cover, reduce heat, and simmer 20-30

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.

Serves 4.

 

 

 

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