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Roasted Tomato and Barley Soup Recipe
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This healthy soup can be substituted for a meal
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Roasted Tomato and Barley Soup Recipe Ingredients:
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 Chicken Broth
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
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Roasted Tomato and Barley Soup Recipe Directions:
Heat the oven to 425°F. Drain the 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. Bake for 25 minutes.
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.
Serve hot with bread.
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