Lentil Soup

I had LOTS of fall vegetables and this was my way of using them.  If you are vegetarian, substitute vegetable stock for the chicken.

  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.