ROASTED TOMATO & BARLEY SOUP

ROASTED TOMATO & BARLEY SOUP


1 can (about 28-oz.) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 Tbsp. olive oil
4 cups Swanson Chicken Broth
2 stalks celery, diced ((about 1 cup)
½ cup uncooked pearl barley
2 Tbsp. chopped fresh parsley


Heat the oven to 425^. Drain the tomatoes, reserving the juice. Place the potatoes, onion and garlic into a 17-x-11-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.

Yield: 8 servings.