Barley and Lentil Soup

Name: Barley and Lentil Soup
Prep time: 35 min
Cook time: 1 h 50 min
Total time: 2 h 25 min
Yield: 8 serving(s)
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

(21)

Recipe by ratherbeswimmin

Another family favorite.

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READY IN: 2hrs 25mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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