Recipe information
Yield
Serves 8
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)
Preparation
Step 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.
Step 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.
Step 3
Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
