| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | T | Olive oil |
| 2 | 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 | t | Dried basil, crumbled |
| 1 | t | Dried oregano, crumbled |
| 6 | 14 1/2-oz beef broth | |
| 1 | 28-oz crushed tomatoes | |
| 2 | T | Tomato paste |
| 1 | c | Pearl barley |
| 1 | c | Lentils |
| Salt and pepper | ||
| 1/4 | c | Chopped fresh parsley |
| optional | ||
| Servings |
INSTRUCTIONS
1998 Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes. Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired. Bon Appétit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 2076
Calories From Fat: 498
Total Fat: 56.2g
Cholesterol: 0mg
Sodium: 15331.9mg
Potassium: 7608.5mg
Carbohydrates: 311.8g
Fiber: 83g
Sugar: 59.6g
Protein: 103.2g