Barley and Lentil Soup 3 tbsp. olive oil 2 lg. 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 c. pearl barley 1 c. lentils Salt & freshly ground black pepper 1/4 c. fresh parsley, chopped (optional)
Direction:
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. 8 servings.
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