Roasted Tomato & Barley Soup

There's nothing better on a cold winter night than a steaming bowl of
this satisfying and delicious soup!

Roasted Tomato & Barley Soup
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 40 min. Bake Time: 1 hr. 25 min.

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

Directions:
Heat the oven to 425°F. Drain the tomatoes, reserving the juice. Put
the tomatoes, onions and garlic in a 17 x 11-inch roasting pan. Pour the
oil over the vegetables and toss to coat. Bake for 25 minutes.
Put the roasted vegetables in a 3-quart saucepan. Add the reserved
tomato juice, broth, celery and barley. 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. Serves 8.

Kitchen Clip:
Serve with a loaf of warm-from-the-oven Pepperidge Farm(R) Parmesan
Garlic Bread.
Received on Thu Feb 28 16:30:02 2008