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Roasted Tomato and Barley Soup
Submitted by liz, Friday, 08 May 2009
Description

Recipe Source: Swanson Broth and Bravo TV

Prep: 10 minutes  Cook: 40 minutes  Bake: 25 minutes


Ingredients
At a glance
Main Course
Vegetarian
Soups
Soups/Stews
Brand Name Recipes
Swanson
Serves
8

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 or Certified Organic)

2    stalks celery, diced (about 1 cup)

1/2 cup uncooked pearl barley

2    tablespoons chopped fresh parsley

Methods/steps

1.   Heat oven to 425°F. Drain 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. Roast 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.

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