Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        Tablespoons  olive oil
  2              Large  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          Teaspoons  dried basil -- crumbled
  1           Teaspoon  dried oregano -- crumbled
  6               Cans  beef broth -- (14 1/2 ounce)
                        (about)
  1                Can  crushed tomatoes -- (28 ounce)
  2        Tablespoons  tomato paste
  1                Cup  pearl barley
  1                Cup  lentils
                        Salt and pepper
     1/4           Cup  chopped fresh parsley (optional)

Preparation:

Heat oil in heavy 4-quart saucepan over medium-high 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 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.

Nutritional Information:

2376 Calories (kcal); 46g Total Fat; (17% calories from fat); 149g Protein; 358g Carbohydrate; 0mg Cholesterol; 8279mg Sodium