Servings
1
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 cans (14 1/2-oz) beef broth
- 1 can (28-oz) crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Pearl barley
- 1 cup Lentils
- Salt and pepper
- 1/4 cup Chopped fresh parsley; (optional)
Directions
- 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.
- 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.
- Thin soup to desired consistency with remaining broth.
- Season with salt and pepper.
- Ladle into soup bowls and garnish with parsley if desired.
- 8 Servings Bon Appétit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina Posted to recipelu-digest by Sandy
- net> on Feb 24, 1998