Swanson® Roasted Tomato & Barley Soup

• 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(R) Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
• 2 stalks celery, diced (about 1 cup)
• 1/2 cup uncooked pearl barley
• 2 tablespoons chopped fresh parsley

1. Heat the oven to 425u0b0F. 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.
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.
3. Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve with peach and blueberry crumble.

tomatoes, onions, garlic, olive oil, swanson, stalks celery, pearl barley, parsley

Taken from www.myrecipes.com/recipe/swanson-roasted-tomato-barley-soup (may not work)