Barley And Lentil Soup - cooking recipe

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
Preparation
    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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