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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons 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 teaspoons dried basil, crumbled |
1 teaspoon dried oregano, crumbled |
6 14 1/2-ounce cans (about) beef broth |
1 28-ounce can crushed tomatoes |
2 tablespoons tomato paste |
1 cup pearl barley |
1 cup lentils |
salt and pepper |
1/4 cup chopped fresh parsley (optional) |
Directions:
1. Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
2. Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
3. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
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