Barley And Lentil Soup

• 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

1. In a large saucepan, add oil and heat over medium-high heat.
2. Add onions and garlic; saute onions for 10 minutes or until clear.
3. Add next 6 ingredients.
4. Cook until red bell pepper is just softened, stirring occasionally.
5. Add 5 cans of broth, tomatoes, and tomato paste.
6. Bring to a boil.
7. Stir in barley and lentils.
8. Lower heat and simmer about 1 1/2 hours or until barley and lentils are tender; stirring occasionally.
9. Add more broth to reach desired consistency.
10. Add salt and pepper to taste.
11. Ladle into soup bowls and sprinkle with parsley.

olive oil, onions, garlic, carrots, stalks celery, red bell pepper, tomatoes, basil, oregano, beef broth, tomatoes, tomato paste, pearl barley, dried lentils, salt, parsley

Taken from www.food.com/recipe/barley-and-lentil-soup-46369 (may not work)