Roasted Tomato & Barley Soup

Fall rings in the soup season, and nothing takes the nip out of an
autumn night like Roasted Tomato & Barley Soup. Throw in some crusty
bread, and in 40 short minutes, you'll be warming up to the rustic
flavors of pure comfort.

Roasted Tomato & Barley Soup
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 40 min.

1 can (about 28 ounces) diced tomatoes, drained, reserving juice
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. Place the tomatoes, onions and garlic into
a large roasting pan. Drizzle the oil over the vegetables and toss to
coat. Roast for 25 minutes.

2. Place the 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 peach and blueberry crumble.
Makes: 8 servings (about 1 1/4 cups each).

Kitchen Clip
                              Small pasta, such as ditalini or orzo, is a great substitute
for barley in this soup. Just be sure to reduce the cooking time to the
recommended cook time for the pasta. Also, test the pasta for doneness
before serving.
Received on Fri Oct 1 16:25:45 2010