Ingredients
-
3
-
2
-
4
-
3
-
4
-
1
-
8
-
2
-
1
-
6
-
-
-
-
-
Directions
Barley and Lentil Soup, Another family favorite., This is a rich and delicous soup I could crave. I had to use a green pepper instead of red, didn’t have one, but the rest was the same. Awesome, especially on these cold winter days.
Thanks for the yummy recipe!, Wow, this was a winner and packed with flavor. I made this exactly as posted, using just the 5 cans of broth. I think the addition of the sun-dried tomatoes and red bell pepper really amped up the flavor. A healthy, hearty soup that is definitely a new favorite.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Saucepan, Add Oil and Heat Over Medium-High Heat. |
|
2
Done
|
Add Onions and Garlic; Saute Onions For 10 Minutes or Until Clear. |
|
3
Done
|
Add Next 6 Ingredients. |
|
4
Done
|
Cook Until Red Bell Pepper Is Just Softened, Stirring Occasionally. |
|
5
Done
|
Add 5 Cans of Broth, Tomatoes, and Tomato Paste. |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Stir in Barley and Lentils. |
|
8
Done
|
Lower Heat and Simmer About 1 1/2 Hours or Until Barley and Lentils Are Tender; Stirring Occasionally. |
|
9
Done
|
Add More Broth to Reach Desired Consistency. |
|
10
Done
|
Add Salt and Pepper to Taste. |
