Barley and Lentil Soup

Another family favorite.

• Ready In: 2 hrs 25 mins
• Serves: 8

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 1/2ounce) 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.