Roasted Tomato and Barley Soup

1. 1

   Heat the oven to 425F.

2. 2

   Drain the tomatoes, reserving the juice.

3. 3

   Place the tomatoes, onions and garlic into a 17 x 11-inch roasting pan.

4. 4

   Pour the oil over the vegetables and toss to coat.

5. 5

   Bake for 25 minutes.

6. 6

   Place the roasted vegetables into a 3-quart saucepan.

7. 7

   Stir in the reserved tomato juice, broth, celery and barley and heat to a boil.

8. 8

   Reduce the heat to low.

9. 9

   Cover and cook for 35 minutes or until the barley is tender.

10. 10

    Stir in the parsley.

11. 11

    Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese.

12. 12

    For dessert serve with peach and blueberry crumble.Using Swanson Chicken Broth: Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 618mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DVUsing Swanson Natural GoodnessTM Chicken Broth: Calories 116, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 423mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 4g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DVUsing Swanson Certified Organic Chicken Broth: Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 413mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV

* Per serving · 4 servings · Values may vary.

No additional tips available.