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)
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.
