2 Cups Bok Choy 1 Cups Broccoli, Diced
1 Head Garlic, Roasted 3/4 Cup Tomatoes, Diced
1.5 Cups Potatoes, Cubed 1 Tsp Coriander
1/3 Cup Dry Lentils 1 Tsp Hot Hungarian Paprika
8 Cups Chicken Stock 1 Tsp Cardamom
1 Cup Bell Pepper, Diced 1 1/2 Tsp Savory
1 Cup Green Beans 1 Cup Orzo
Heat the chicken stock to boiling in a 5 quart Dutch oven. Add the potatoes, peppers, beans and lentils, return the pot to a boil and reduce heat to medium. Cook for 10 to 15 minutes until the potatoes are nearly done. Add the pasta, broccoli, tomatoes and spices. While that returns to a boil, chop the green part of the bok choy. When boiling, stir in the bok choy and add salt and pepper to taste. Cook for another 10 to 15 minutes.