Roasted Tomato & Barley Soup

From: Campbell's Kitchen Prep Time: 10 minutes Cook Time: 1 hour Serves: 8

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 (28 ounce) can diced tomatoes
• 2  large onions, diced (about 2 cups)
• 1  tablespoon  minced garlic
• 2  tablespoons olive oil
• 4  cups chicken broth
• 2  stalks celery, diced (about 1 cup)
• 1⁄2 cup  uncooked barley
• 2  tablespoons  chopped fresh parsley

Directions

1. PREHEAT oven to 425°F Drain tomatoes, reserving juice.
2. Toss tomatoes, onions and garlic with olive oil in roasting pan.
3. ROAST for 25 minute.
4. ADD tomato mixture to large saucepan.
5. Add reserved tomato juice, broth, celery and barley; heat to a boil.
6. Cover and cook over low heat 35 minute or until barley is tender.
7. Stir in parsley.