3 tbsp. olive oil
2 lg. 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 tsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
6 (14 1/2 oz.) cans (about) beef broth
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 c. pearl barley
1 c. lentils
Salt and pepper
1/4 c. chopped fresh parsley (optional)

Heat oil in heavy 4 quart saucepan over medium-high heat. Add onions and garlic and saute 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.