Cooking Directions

• 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.

Ingredients

• 2 cans (about 14.5 ounces each ) 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
• 2 stalks celery, diced (about 1 cup)
• 0.5 cup uncooked pearl barley
• 2 tablespoons chopped fresh parsley