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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/4 cups each)
Roasted Tomato & Barley Soup
Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 40 minutes and you've got a robust, rustic-style soup.
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Serves: 8 servings (about 1 1/4 cups each)
Prep Time: 15 minutes
Cook Time: 65 minutes
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1 can (about 28 ounces) diced tomatoes, drained, reserving juice
2 large onion, 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




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.
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.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 117, Total Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 617mg, Total Carbohydrate 19g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 27%DV, Calcium 3%DV, Iron 4%DV

Nutritional Values per Serving using Natural Goodness Chicken Broth: Calories 119, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 422mg, Total Carbohydrate 19g, Dietary Fiber 4g, Protein 4g, Vitamin A 10%DV, Vitamin C 27%DV, Calcium 3%DV, Iron 4%DV

Nutritional Values per Serving using Certified Organic Chicken Broth: Calories 119, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 412mg, Total Carbohydrate 19g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 27%DV, Calcium 3%DV, Iron 4%DV


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