Ingredients
1 can diced tomatoes
2 large onions
2 clove garlic
2 tbsp. olive oil
4 c. Swanson® Chicken Broth
2 stalk celery
1/2 c. uncooked pearl barley
2 tbsp. chopped fresh parsley
Preparation
Step 1Heat the oven to 425°F. 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.Step 2Place 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. Step 3Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve with peach and blueberry crumble.Using Swanson® Chicken Broth: Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 618mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DVUsing Swanson® Natural Goodness™ Chicken Broth: Calories 116, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 423mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 4g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DVUsing Swanson® Certified Organic Chicken Broth: Calories 113, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 413mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 3g, Vitamin A 10%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 5%DV
