Barley, Lentil, and Sun-Dried Tomato Soup

Jean Romero


At the start of fall I start making this hearty soup, Been making it for as long as I can remember, at first it was hard getting the kids to eat it because it had these little round somethings in it that they thought they didn't like, but when they did try it they loved it and always ate more then one bowl. I like to add sliced mushrooms to the soup.

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10 to 12
20 Min
1 Hr 30 Min
Stove Top


2 Tbsp
olive oil
1/2 c
red peppers,chopped
1/2 c
1 c
1/4 c
carrots, chopped
1 clove
1/4 tsp
ground black pepper
8 1/2 c
chicken broth
1 can(s)
(28 ounce) crushed tomatoes, with juice
1 c
pearl barley, uncooked
1 c
dry lentils,rinsed & drained
1 c
tomato juice
2 c
2 tsp
basil, dried
1 tsp
oregano, dried
1/2 tsp
thyme, dried
bay leaf
sun dried tomatoes (packed in oil) drained and chopped
1 c
sliced mushrooms (optional)


Step 1 Direction Photo

1In a large kettle or stock pot, add oil and over medium heat saute' red pepper, onion, celery, carrots, and garlic, (mushroom optional) until tender

Step 2 Direction Photo

2Add salt and pepper and cook for 1 minute longer.
Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. (If using whole grain barley, cook for 2 hours or until barley is tender.) Check and stir occasionally. May be thinned with broth or water. Ladle into soup bowles

Step 3 Direction Photo

3Serve with a good crusty bread, we use sour dough with garlic butter

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy