Barley and Lentil Soup

• 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)

1. Heat oil in heavy 4-quart saucepan over medium-high heat.
2. Add onions and garlic and saute until onions are translucent, about 10 minutes.
3. Add next 6 ingredients.
4. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
5. Mix in 5 cans broth, tomatoes and tomato paste.
6. Bring mixture to boil.
7. Stir in barley and lentils.
8. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
9. Thin soup to desired consistency with remaining broth.
10. Season with salt and pepper.
11. Ladle into soup bowls and garnish with parsley if desired.

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

Taken from www.epicurious.com/recipes/food/views/barley-and-lentil-soup-1131 (may not work)