LENTIL SOUP

LENTIL SOUP 2 tablespoons butter 1 sweet onion diced 6 carrots cut into rounds 4 stalks celery diced 3 cloves garlic minced 8 ounces fresh green beans cut in half 14 ounce can fire-roasted tomatoes 1 package 15.5 ounces Hurst's Beans Garlic and Herb Lentils 8 cups chicken broth salt and pepper to taste Melt the butter in a large stock pot or dutch oven over medium heat. Add the onion, carrots, and celery to the pot and cook for 5 minutes. Stir in the garlic and green beans and cook for 1 more minute. Add the fire roasted tomatoes to the pan with the chicken broth. Rinse and sort through the lentils. Add to the pan along with the seasoning packet and bring to a boil. Reduce to a simmer and cover the pot. Cook for 1 hour 30 minutes, stirring occasionally. Taste and add salt and pepper as desired.