Recipe
Soup, Chili & Stew
Orzo and Lentil Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee unsalted butter | ||
| 1 medium onion, finely chopped | ||
| 1 medium carrot, finely chopped | ||
| 1 celery, finely chopped | ||
| 1 green bell pepper, finely chopped | ||
| 5 c. boiling water | ||
| 2 tbsp. Better Than Bouillon chicken base | ||
| 1 tsp. Hy-Vee garlic powder | ||
| 1 bay leaf | ||
| 2 tsp. Hy-Vee Worcestershire sauce | ||
| 1 (28 ounces) can Hy-Vee Italian-style crushed tomatoes | ||
| ⅓ c. orzo or any small soup pasta | ||
| ⅓ c. dried lentils, rinsed | ||
| 1 tsp. Hy-Vee sugar | ||
| ⅓ c. flax seed |
Directions
- Melt butter in a large pot over medium to medium-low heat.
- Add onion, carrot, celery and green pepper. Gently saute over medium-low heat for 20 minutes, stirring occasionally.
- Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.
- Slowly simmer for 1 hour with lid cover ajar, stirring occasionally until lentils are soft.
- Add sugar and flax seed. Stir, remove bay leaf and serve.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 660mg
- Total Carbohydrates: 21g
- Protein: 6g
Recipe Source:
Hy-Vee HealthMarket, December 2008.