Preparation / Directions:
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