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3 tbsp. olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes,
drained & chopped
2 tsp. drained basil, crumbled
1 tsp. dried oregano, crumbled
6 (14 1/2 oz.) cans (about) beef broth
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 c. pearl barley
1 c. lentils
Salt & freshly ground black pepper
1/4 c. fresh parsley, chopped
Heat oil in heavy 4 quart saucepan over medium-high heat. Add onions and
garlic and saute 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, tomato paste and tomatoes. Bring mixture to
boil. Stir in barley and lentils. Reduce heat, simmer until barley and lentils
are tender, stirring occasionally, about 1 1/2 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 servings.



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