Barley and Lentil Soup Recipe #46369
Another family favorite.
2½ hours | 35 min prep
SERVES 8
- 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
- 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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5 stars