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Roasted Tomato & Barley Soup Recipe

Roasted Tomato & Barley Soup
Source: campbells

Ingredients

  • 1 can diced tomatoes
  • 2 large onions, diced
  • 1 tbsp (15 mL) minced garlic
  • 2 tbsp (30 mL) olive oil
  • 1 box CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth
  • 2 stalks celery, diced
  • 1/2 cup (125 mL) uncooked barley
  • 2 tbsp (30 mL) chopped, fresh parsley leaves
PREP TIME
10m
COOK TIME
1h
TOTAL TIME
1h10m
YIELD
8 servings

Instructions

  • Drain tomatoes,reserving juice. Toss tomatoes,onions and garlic with olive oil in roasting pan.
  • Roast at 425°F (220°C) for 25 minutes.
  • Add tomato mixture to large saucepan. Add reserved tomato juice,broth,celery and barley.
  • Heat to a boil. Cover and cook over low heat for 35 minutes or until barley is tender. Stir in parsley.

Side Dishes

A recipe from campbells

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