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....this soup is soooooooo good and even healthy for you too! It is great for all of you that are vegetarians too...no meat and it uses vegetable broth instead of beef broth..This is another "keeper".
ENJOY!
hugs,
peg
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, cut up and undrained
1 9 oz. package frozen italian green beans (or 1 14 oz. canned)
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.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Gypsy G
PEG'S NOTES: I used crushed tomatoes instead of whole tomatoes....made the soup a little thicker.
ENJOY!
hugs,
peg
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, cut up and undrained
1 9 oz. package frozen italian green beans (or 1 14 oz. canned)
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.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Gypsy G
PEG'S NOTES: I used crushed tomatoes instead of whole tomatoes....made the soup a little thicker.