Lentil Pasta Soup

• 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

1. Combine 4 cups water and next 17 ingredients in a large Dutch oven.
2. Bring to a boil, cover and reduce heat.
3. Simmer 30 minutes, stirring occasionally.
4. Add remaining 2 cups water, orzo and vinegar.
5. Cover and simmer an additional 30 minutes, until lentils are tender.
6. Discard bay leaf.
7. Contains 134 calories per 1 cup soup.
8. Servings:
9. 4 gallons.

water, onion, carrots, celery, lentils, red bell pepper, brown sugar, pepper, garlic, bay leaf, basil, marjoram, oregano, thyme, chicken broth, tomatoes, tomato paste, orzo, white wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297573 (may not work)