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Ingredientes
- 3 tbsp. extra virgin olive oil
- 2 lg. onions, minced
- 4 garlic cloves, minced
- 3 carrots, sliced
- 4 celery stalks, minced
- 1 red bell pepper
- 8 oil packed, sun-dry tomatoes
- 2 teaspoon dry basil
- 1 teaspoon oregano
- 6 cans vegetable broth (14 ounce. each) equal amount homemade vegetable broth
- 1 (28 ounce.) can crushed tomatoes
- 2 tbsp. tomato paste
- 1 c. pearled barley
- 1 c. lentils
Direcciones
- Saute/fry onions and garlic till tender in extra virgin olive oil. Add in next six ingredients, cook till bell pepper is soft. Use five cans broth and tomato paste. Add in barley and lentils, simmer till tender. Thin soup with more broth as needed. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 54 | 18% |
| Total Fat 6.09g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1525mg | 64% |
| Potassium 838mg | 24% |
| Total Carbs 53.28g | 14% |
| Dietary Fiber 15.1g | 50% |
| Sugars 7.25g | 5% |
| Protein 11.45g | 18% |
