Recipe - Barley And Lentil Soup

3 tablespoon Olive oil
2 lg Onions; chopped
4 Garlic cloves; chopped
3 Carrots; cut or sliced up
4 Celery stalks; chopped
1 Red bell pepper; chopped
8 Oilpacked sundried
tomatoes; drained, chopped
2 teaspoon Dried basil; crumbled
1 teaspoon Dried oregano; crumbled
6 cn (14 1/2oz) beef broth
1 cn (28oz) crushed tomatoes
2 tablespoon Tomato paste
1 cup Pearl barley
1 cup Lentils
Salt and pepper
One fourth cup Chopped fresh parsley;
(optional)

Heat oil in heavy 4quart saucepan over mediumhigh 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 One half hours.

Thin soup to desired consistency with remaining broth. Season with salt and
pepper. Ladle into soup bowls and garnish with parsley if desired.

8