Roasted Tomato & Barley Soup

Soup is great practically any time of year, but it's deliciously helpful
in taking the chilly edge off late winter evenings. Roasting some of the
vegetables gives this hearty soup wonderful flavor.

Roasted Tomato & Barley Soup
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 40 min.
Roast Time: 25 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
                              If all you have is a can of whole tomatoes, don't worry - cut
them quickly and easily by using a pair of kitchen scissors to snip them
directly in the can.
Received on Sat Feb 26 20:22:58 2011