Roasted Tomato & Barley Soup

The brisk autumn weather calls for the warmth of this hearty, main-dish
soup.

Roasted Tomato & Barley Soup
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 1 hr.

1 can (28 oz.) diced tomatoes
2 large onions, diced (about 2 cups)
1 tbsp. minced garlic
2 tbsp. olive oil
4 cups Swanson(R) Natural Goodness™ Chicken Broth
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked barley
2 tbsp. chopped fresh parsley

Directions:
 PREHEAT oven to 425 degreesF. Drain tomatoes, reserving juice. Toss
tomatoes, onions and garlic with olive oil in roasting pan.
 ROAST for 25 min.
 ADD tomato mixture to large saucepan. Add reserved tomato juice, broth,
celery and barley. Heat to a boil. Cover and cook over low heat 35 min.
or until barley is tender. Stir in parsley. Serves 8.
 Swanson Kitchen Tip: This recipe is also great using regular Swanson(R)
Chicken Broth or Certified Organic Chicken Broth in place of Natural
Goodness(TM) Chicken Broth.

Kitchen Clip:
Serve with a crisp green salad and some Pepperidge Farm(R) Hearth Fired
Artisian Bread.
Received on Thu Nov 2 20:13:08 2006