Swanson(R) Roasted Tomato and Barley Soup |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup. Ingredients:
1 (28 ounce) can diced tomatoes, undrained |
2 large onions, diced |
2 cloves garlic, minced |
2 tablespoons olive oil |
4 cups swanson® chicken broth (regular, natural goodness™ or certified organic) |
2 stalks celery, diced |
1/2 cup uncooked pearl barley |
2 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. 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.
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