Heat olive oil in a large pot over medium heat.

Add minced onions and garlic and saute until tender.

Add sliced carrots, minced celery stalks, and red bell pepper.

Cook until the bell pepper is soft.

Stir in sun-dried tomatoes, dry basil, and oregano.

Pour in five cans of vegetable broth and crushed tomatoes.

Add tomato paste.

Bring to a simmer.

Add pearled barley and lentils.

Simmer until barley and lentils are tender, about 30-40 minutes.

Thin the soup with more broth as needed to reach desired consistency.

Serve warm.