Ingredients
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3 tablespoons olive oil
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4 garlic cloves, minced
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3 carrots, sliced
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4 stalks celery, chopped
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1 red bell pepper, chopped
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2 teaspoons dried basil
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1 teaspoon dried oregano
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6 (14 1/2 ounce) cans beef broth (ready to serve)
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1 (28 ounce) can crushed tomatoes
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2 tablespoons tomato paste
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1 cup pearl barley
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salt and pepper
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1/4 cup chopped fresh parsley
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2 large onions, chopped
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8 sun-dried tomatoes packed in oil, drained and chopped
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1 cup dried lentils
Instructions
- 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.