2 tbsp. olive oil
2 c. chopped onions
1/2 c. diced celery & leaves
8 c. water
3 1/2 c. beef broth
1 lb. dried lentils
1/2 c. barley
16 oz. can tomatoes
1/4 tsp. oregano

Heat oil in heavy 6 quart pan. Add onions and celery, stirring until tender, about 8 minutes. Add water, broth, lentils and barley. Bring to a boil and simmer 1 hour. Add tomatoes and oregano. Bring to a boil and simmer uncovered 5 minutes. Makes 16 cups.