Barley and Lentil Soup

• olive oil↗3 tablespoons
• large onions, chopped↗2
• garlic cloves, minced↗4
• carrots, sliced↗3
• stalks celery, chopped↗4
• red bell pepper, chopped↗1
• sun-dried tomatoes packed in oil, drained and chopped↗8
• dried basil↗2 teaspoons
• dry oregano↗1 teaspoon
• (14 1/2 ounce) cans beef broth (ready to serve)↗6
• (28 ounce) can crushed tomatoes↗1
• tomato paste↗2 tablespoons
• pearl barley↗1 cup
• dried lentils↗1 cup
• salt and pepper
• cup chopped fresh parsley1⁄4

Step-by-step instructions

1. 1

   In a large saucepan, add oil and heat over medium-high heat.

2. 2

   Add onions and garlic; saute onions for 10 minutes or until clear.

3. 3

   Add next 6 ingredients.

4. 4

   Cook until red bell pepper is just softened, stirring occasionally.

5. 5

   Add 5 cans of broth, tomatoes, and tomato paste.

6. 6

   Bring to a boil.

7. 7

   Stir in barley and lentils.

8. 8

   Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.

9. 9

   Add more broth to reach desired consistency.

10. 10

    Add salt and pepper to taste.

11. 11

    Ladle into soup bowls and sprinkle with parsley.