Directions:
- Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
- Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.31 Kcal (403 kJ) | ||
| Calories from fat | 38.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 446.52mg | 19% | |
| Potassium | 165mg | 4% | |
| Total Carbs | 13.2g | 4% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 49.71 Kcal (208 kJ) | ||
| Calories from fat | 19.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 7% | |
|---|---|---|---|
| Cholesterol | 1.29mg | 1% | |
| Sodium | 230.47mg | 19% | |
| Potassium | 85.16mg | 4% | |
| Total Carbs | 6.81g | 4% | |
| Sugars | 1.32g | 10% | |
| Dietary Fiber | 1.6g | 12% | |
| Protein | 1.3g | 5% | |
| Vitamin C | 2.6mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 11.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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