Barley Lentil Tomato Soup
Servings: 8
IngredientsPreparation
  • 3 tablespoons [45 mL] olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, chopped
  • 3 carrots, sliced
  • 4 celery stalks, chopped
  • 1 red bell pepper, membranes removed and seeded, chopped
  • 8 oil-packed sundried tomatoes, drained and chopped
  • 2 teaspoons [10 mL] dried basil, crumbled
  • 1 teaspoon [5 mL] dried oregano, crumbled
  • Approximately 6 [14 1/2-ounce / 421-mL] each cans beef broth concentrate
  • 2 tablespoons [30 mL] tomato paste
  • 1 [28-ounce / 796-mL] can tomatoes, crushed
  • 1 cup [250 mL] pearl barley
  • 1 cup [250 mL] lentils
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup [60 mL] freshly chopped parsley [optional]
  • Heat olive oil into a heavy 4-quart [4-L] saucepan over medium-high heat.
  • Add chopped onions and garlic and saute until onions are translucent, about 10 minutes.
  • Add 3 carrot slices, chopped celery, red bell pepper and sundried tomatoes, and crumbled basil and oregano.
  • Cook to just soften red bell pepper, stirring occasionally for approximately 6 minutes.
  • Mix in 5 0f 6 cans beef broth concentrate, tomato paste and crushed tomatoes.
  • Bring mixture to a boil.
  • Stir in pearl barley and lentils.
  • Lower heat; simmer mixture until barley and lentils are tender, stirring occasionally, for approximately 1 1/2 hours.
  • Thin soup to desired consistency with remaining beef broth concentrate.
  • Season with salt and freshly ground black pepper.
  • Ladle into soup bowls and serve, each serving garnished with freshly chopped parsley if desired.