Barley, Lentil and Sun-dried Tomato Soup

I have this wonderful cookbook called "Wandering and Feasting", and it goes through Washington state area by area and gives a recipe specific to each. From Oroville to Yelm and Dayton, there are recipes from all over the state. It's a great book! Well, that's where I got this recipe. All I had to do was turn to the most wrinkled, crispy page and there's one of my favorite soup recipes! I made this when I was 19 for our valentines dinner at church and it was a big hit!

Sometimes I use vegetable broth instead of chicken broth to make a great vegan soup! Let me know what you think! This one's for you, Janet. :)

Barley, Lentil and Sun-dried Tomato Soup

2 T vegetable oil

1/2 c chopped red bell pepper

1/2 c chopped onion

1 c chopped celery

1/4 c chopped carrots

1 clove garlic

1/2 tsp salt

pepper to taste

5-14oz cans of chicken broth or 8 1/2 c homemade stock

1-28oz can of crushed tomatoes with juice

1 c pearled or whole grain barley

1 c dry lentils, any color, rinsed and drained

1 c tomato juice

2 c water

2 tsp dried basil

1 tsp dried oregano

1 bay leaf

1/2 tsp dried thyme

8 oil-packed sun-dried tomatoes, drained and chopped

In a large kettle or stock pot, add oil and over medium heat saute red pepper, onion, celery, carrots and garlic until tender.

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 bowls and ENJOY!