Roasted Tomato & Barley Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From: Campbell's Kitchen Prep Time: 10 minutes Cook Time: 1 hour Serves: 8 Ingredients:
1 (28 ounce) can diced tomatoes |
2 large onions, diced (about 2 cups) |
1 tablespoon minced garlic |
2 tablespoons olive oil |
4 cups chicken broth |
2 stalks celery, diced (about 1 cup) |
1/2 cup uncooked barley |
2 tablespoons chopped fresh parsley |
Directions:
1. PREHEAT oven to 425°F Drain tomatoes, reserving juice.
2. Toss tomatoes, onions and garlic with olive oil in roasting pan.
3. ROAST for 25 minute.
4. ADD tomato mixture to large saucepan.
5. Add reserved tomato juice, broth, celery and barley; heat to a boil.
6. Cover and cook over low heat 35 minute or until barley is tender.
7. Stir in parsley.
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