** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oil in heavy 4-quart saucepan over medium-high heat.
2. Add onions and garlic and saute until onions are translucent, about 10 minutes.
3. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
4. Mix in 5 cans broth, tomatoes and tomato paste.
5. Bring mixture to boil. Stir in barley and lentils.
6. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
7. Thin soup to desired consistency with remaining broth.
8. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Sulfites, Malt, Garlic, Celery, Onion, Olive Oil allergies.
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