Lentil-pasta Soup

Ingredients

1,400 ml water
180 gr onion
190 gr carrot
100 gr celery
1 lentils
65 gr bell pepper
14 gr brown sugar
1 gr basil
1 gr marjoram
1 gr oregano
1 gr thyme
1 gr pepper
3 packages low-sodium chicken broth
1/2 cans
1 package tomatoes
1 package italian green beans
1 package tomato pasta
3 garlic
1 bay leaf
120 gr orzo
60 ml wine vinegar
1 seasoned croutons

Instructions

-plus 1 tablespoon 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.