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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, minced
- 8 oil-packed sun-dry tomatoes, liquid removed, minced
- 2 teaspoon dry basil, crumbled
- 1 teaspoon dry oregano, crumbled
- 6 (14 1/2 ounce.) cans (about) beef broth
- 1 (28 ounce.) can crushed tomatoes
- 2 tbsp. tomato paste
- 1 c. pearl barley
- 1 c. lentils
- Salt and pepper
- 1/4 c. minced fresh parsley (optional)
Direcciones
- Heat oil in heavy 4 qt saucepan over medium-high heat. Add in onions and garlic and saute/fry till onions are translucent/soft, about 10 min. Add in next 6 ingredients. Cook till bell pepper just softens, stirring occasionally, 6 min.
- Fold in 5 cans broth, tomatoes and tomato paste. Bring mix to boil. Stir in barley and lentils. Reduce heat and simmer till barley and lentils are tender, stirring occasionally, about 1 1/2 hrs.
- Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 54 | 19% |
| Total Fat 6.1g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Potassium 848mg | 24% |
| Total Carbs 49.16g | 13% |
| Dietary Fiber 15.2g | 51% |
| Sugars 4.45g | 3% |
| Protein 11.5g | 18% |
