Soup, Barley & Lentil Soup

By lknowles

Unknown Origin.

Ingredients

• 3 Tbsp Olive Oil
• 2 Onions, Chopped
• 4 Garlic Cloves
• 3 Carrots, Sliced
• 4 Celery Stalks, Sliced
• 1 Red Bell Pepper
• 8 Sun Dried Tomatoes, Drained & Chopped
• 2 Tsp Basil, Dried And Crumbled
• 1 Tsp Oregano, Dried And Crumbled
• 5 Cans Beef Broth (14 Oz)
• 1 Can Tomatoes (28 Oz), Whole
• 2 Tbsp Tomato Paste
• 1 Cup Pearl Barley
• 1 Cup Lentils
• To Taste Salt & Pepper

Details

Servings 8

Preparation

Step 1

Heat oil in a large dutch oven over medium high heat. Add onions and sauté until translucent. Add next 6 ingredients and cook until bell pepper just softens (about 6 minutes). Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with more broth, season with salt and pepper.

Per Serving: 339 Cal (23% from Fat, 22% from Protein, 55% from Carb); 19 g Protein; 9 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 2 g Poly Fat; 48 g Carb; 10 g Fiber; 1817 mg Sodium; 0 mg Cholesterol; AccuPoints = 6.7; Exchanges = 1 1/2 Starch - 4 1/2 Veg - 1 Fat