Roasted Tomato & Barley Soup

Spring can still throw a cool evening your way every once in a while.
Take the chill off with your favorite sweater and a soothing bowl of
Tomato & Barley Soup.

Roasted Tomato & Barley Soup
from Campbell's Kitchen

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

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

1. Heat the oven to 425°F. Drain the tomatoes, reserving the juice.
Place the tomatoes, onions and garlic into a 17 x 11-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.

*Serving Suggestion:* Serve with multi-grain flatbread crackers and
Cheddar cheese. For dessert serve with peach and blueberry crumble.

Makes: 8 servings (1 1/4 cups each).

Kitchen Clip Beef tastes great with barley — serve roast beef sandwiches
on the side or add chunks of shredded cooked beef to the soup.
Received on Wed Apr 21 17:33:32 2010