Campbell's Roasted Tomato & Barley Soup

As from the Campbell's website:

 

Prep: 15 minutes

Cook: 40 minutes

Roast: 25 minutes

Serves: 8

Ingredients:

1 can (about 28 ounces) diced tomatoes, drained, reserving juice

2 large onions, diced (about 2 cups)

2 cloves garlic, minced

2 tablespoons olive oil

4 cups Swanson® Chicken Broth  (Regular, Natural Goodness^TM or Certified Organic)

2 stalks celery, diced (about 1 cup)

1/2 cup uncooked pearl barley

2 tablespoons chopped fresh parsley

Recipe Tips:

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

 

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.