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
  • 1
    bay leaf
  • 8
    sun dried tomatoes (packed in oil) drained and chopped
  • 1 c
    sliced mushrooms (optional)

How to Make Barley, Lentil, and Sun-Dried Tomato Soup


  1. In a large kettle or stock pot, add oil and over medium heat saute' red pepper, onion, celery, carrots, and garlic, (mushroom optional) until tender
  2. Add 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
  3. Serve with a good crusty bread, we use sour dough with garlic butter

Printable Recipe Card

About Barley, Lentil, and Sun-Dried Tomato Soup

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

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