Name: Barley Lentil Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 8 sun-dried tomatoes (rehydrated, drained, and chopped); 3 Tbsp olive oil; 2 onions (chopped); 4 garlic cloves (minced); 3 carrots (sliced); 4 celery stalks (sliced); 1 red bell pepper (chopped); 2 tsp dried basil; 1 tsp oregano (dried and crumbled); 70 oz. beef or vegetable broth (plus more for thinning as desired); 28 oz. can whole tomatoes; 2 Tbsp tomato paste; 1 cup pearl barley; 1 cup lentils; salt and pepper to taste

This hearty soup with fresh vegetables can easily be made into a vegetarian dish by using vegetable stock in place of beef broth.

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Prep Time: 20 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 50 mins

This hearty legume soup with fresh vegetables is a comforting and delicious cold weather meal.

Ingredients

8 sun-dried tomatoes, rehydrated, drained, and chopped
3 Tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
3 carrots, sliced
4 celery stalks, sliced
1 red bell pepper, chopped
2 tsp dried basil
1 tsp oregano, dried and crumbled
70 oz. beef or vegetable broth, plus more for thinning as desired
28 oz. can whole tomatoes
2 Tbsp tomato paste
1 cup pearl barley
1 cup lentils
salt and pepper to taste

Instructions

Heat oil in a large Dutch oven over medium high heat. Add onions and sauté until translucent.
Add next 7 ingredients and cook until bell pepper just softens (about 6 minutes).
Mix in the broth, tomatoes and tomato paste. Bring to a boil, stir in barley and lentils.
Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 ½ hours.
Thin soup to desired consistency with additional broth, and season with salt and pepper before serving.

Notes

For a vegetarian option, use vegetable stock in place of beef broth.

Nutrition

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Barley Lentil Soup