Barley And Lentil Soup Recipe

• 3 tbsp. extra virgin olive oil
• 2 lg. onions, minced
• 4 garlic cloves, minced
• 3 carrots, sliced
• 4 celery stalks, minced
• 1 red bell pepper
• 8 oil packed, sun-dry tomatoes
• 2 teaspoon dry basil
• 1 teaspoon oregano
• 6 cans vegetable broth (14 ounce. each) equal amount homemade vegetable broth
• 1 (28 ounce.) can crushed tomatoes
• 2 tbsp. tomato paste
• 1 c. pearled barley
• 1 c. lentils

1. Saute/fry onions and garlic till tender in extra virgin olive oil.
2. Add in next six ingredients, cook till bell pepper is soft.
3. Use five cans broth and tomato paste.
4. Add in barley and lentils, simmer till tender.
5. Thin soup with more broth as needed.
6. Serve warm.

extra virgin olive oil, onions, garlic, carrots, celery stalks, red bell pepper, oil, basil, oregano, vegetable broth, tomatoes, tomato paste, barley, lentils

Taken from cookeatshare.com/recipes/barley-and-lentil-soup-55118 (may not work)