| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Olive oil |
| 2 | lg | 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 | ts | Dried basil; crumbled |
| 1 | ts | Dried oregano; crumbled |
| 6 | cn | (14 1/2-oz) beef broth |
| 1 | cn | (28-oz) crushed tomatoes |
| 2 | tb | Tomato paste |
| 1 | c | Pearl barley |
| 1 | c | Lentils |
| Salt and pepper | ||
| 1/4 | c | Chopped fresh parsley; (optional) |
| 8 | Servings |
INSTRUCTIONS
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 <[email protected]> on Feb 24, 1998
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