Barley & Lentil Soup

By debrcovey

Ingredients

• 3 tbsp. olive oil
• 2 large onions, chopped
• 4 garlic cloves, chopped
• 3 carrots, sliced
• 4 celery stalks, chopped
• 1 red bell pepper, chopped
• 8 oil-packed-sun-dried tomatoes, drained & chopped
• 2 tsp. drained basil, crumbled
• 1 tsp. dried oregano, crumbled
• 6 (14 1/2 oz.) cans (about) beef broth
• 1 (28 oz.) can crushed tomatoes
• 2 tbsp. tomato paste
• 1 cup pearl barley
• 1 cup lentils
• Salt & freshly ground black pepper
• 1/4 cup fresh parsley, chopped (optional)

Details

Servings 8

Preparation

Step 1

Heat oil in heavy 4 quart saucepan over medium-high heat. Add onions and garlic and saute until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes. Mix in 5 cans broth, tomato paste and tomatoes. Bring mixture to boil. Stir in barley and lentils. Reduce heat, simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley, if desired.