3 tbsp. olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper
8 oil packed, sun-dried tomatoes
2 tsp. dry basil
1 tsp. oregano
6 cans vegetable broth (14 oz. each) equal amount homemade vegetable broth
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 c. pearled barley
1 c. lentils

Saute onions and garlic until tender in olive oil. Add next six ingredients, cook until bell pepper is soft. Use five cans broth and tomato paste. Add barley and lentils, simmer until tender. Thin soup with more broth as needed. Serve hot.