Roasted Tomato & Barley Soup

By mamapig

Ingredients

• 1 28-oz. can diced tomatoes, undrained
• 1 large onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 2 Tbs. olive oil
• 4 cups chicken broth
• 2 stalks celery, diced (about 1 cup)
• 1/2 cup uncooked pearl barley
• 2 Tbs. chopped fresh parsley

Details

Servings 8

Preparation

Step 1

Heat the oven to 425°. Drain the tomatoes, reserving the juice. Put the tomatoes, onion and garlic in a 17x11 inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.

Put the roasted vegetables in a 3 qt. saucepan. Add the reserved tomato juice, broth, celery and barley. Heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until barley is tender. Stir in the parsley.