2 strips bacon, cut up
1 c. lentils
1/2 onion, chopped
2 stalks celery, chopped
1 clove garlic, smashed
1 tsp. salt
1/4 tsp. pepper
5 1/2 c. water
1 (14 1/2 oz.) can chopped tomatoes and 1 can water)
1 1/2 c. chicken broth
3 carrots, sliced
1/2 c. corn
1 c. green beans
1 lg. potato, peeled and chopped
1 sm. bell pepper, chopped fine
1/4 c. sm. pasta (sm. shells, elbow macaroni, rigatoni, rotini, or spaghetti, cut in thirds)
1/2 c. lg. pasta (lg. shells, Mostacioli. lg. bows)
1/4 c. tiny pasta (Rosamarina, stars or Alphabets)
1 tsp. seasoning salt
1/2 tsp. celery salt
1 bay leaf
Pinch oregano
1 tsp. basil leaves

Combine first 8 ingredients in large soup pot. Bring to boil; turn on low and cook 5 hours or until beans are tender. Add tomatoes, water, broth, potatoes, carrots, vegetables and bell pepper. Cook 45 minutes, stirring 3-4 times. Add pastas and seasonings; cook 20 minutes more or until pasta is cooked. Serves 8.