Ingredients:
3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, minced
3 carrots, sliced
4 stalks celery, chopped
1 red bell peppers, 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) cans crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup dried lentils
salt and pepper
1/4 cup chopped fresh parsley
Directions:
In a large saucepan, add oil and heat over medium-high heat.
Add onions and garlic; saute onions for 10 minutes or until clear.
Add next 6 ingredients.
Cook until red bell pepper is just softened, stirring occasionally.
Add 5 cans of broth, tomatoes, and tomato paste.
Bring to a boil.
Stir in barley and lentils.
Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
Add more broth to reach desired consistency.
Add salt and pepper to taste.
Ladle into soup bowls and sprinkle with parsley.
Servings: 8
Time preparation: 35 min.
Time total: 145 min.