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Swanson® Roasted Tomato and Barley Soup

By: Campbell's Kitchen  
"Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 127 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 large onions, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
  • 2 stalks celery, diced
  • 1/2 cup uncooked pearl barley
  • 2 tablespoons chopped fresh parsley

Directions

  1. Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-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.

Footnotes

  • Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve with peach and blueberry crumble.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 114 | Total Fat: 4g | Cholesterol: 2mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by morrill4 
oh my wow!!! so flavorful, and super yummy!! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by mell42 
This soup is intensely flavorful. I used real tomatoes instead of canned and less onion than... MORE

 
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