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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 8 |
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Another family favorite. Ingredients:
3 tablespoons olive oil |
2 large onions, chopped |
4 garlic cloves, minced |
3 carrots, sliced |
4 stalks celery, chopped |
1 red bell pepper, chopped |
8 sun-dried tomatoes packed in oil, drained and chopped |
2 teaspoons dried basil |
1 teaspoon dried oregano |
6 (14 1/2 ounce) cans beef broth (ready to serve) |
1 (28 ounce) can crushed tomatoes |
2 tablespoons tomato paste |
1 cup pearl barley |
1 cup dried lentils |
salt and pepper |
1/4 cup chopped fresh parsley |
Directions:
1. In a large saucepan, add oil and heat over medium-high heat.
2. Add onions and garlic; saute onions for 10 minutes or until clear.
3. Add next 6 ingredients.
4. Cook until red bell pepper is just softened, stirring occasionally.
5. Add 5 cans of broth, tomatoes, and tomato paste.
6. Bring to a boil.
7. Stir in barley and lentils.
8. Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
9. Add more broth to reach desired consistency.
10. Add salt and pepper to taste.
11. Ladle into soup bowls and sprinkle with parsley.
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