4 c. low sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can tomatoes, chopped
6 oz. tomato paste
1 tbsp. brown sugar
1 c. sliced carrots
1 c. sliced celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic
1 c. dry uncooked sm. pasta (orzo)
1 bay leaf
1/2 tsp. each: basil, oregano, thyme, pepper
1/4 c. wine vinegar

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to boil, lower heat and simmer 45 minutes. Add 2 more cups water, pasta, spices and vinegar and simmer 30 minutes.