A robust and rustic-style soup!Ingredients:
- 1 can (28 oz) diced tomatoes, undrained
- 2 large onions, diced
- 2 cloves garlic, minced
- 2 Tbls olive oil
- 4 c chicken broth
- 2 stalks celery, diced
- 1/2 c Joseph's Grainery Barley
- 2 Tbls chopped fresh parsley
Place the roasted vegetables into a 3 quart sauce pan. 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.
Serve with multi-grain crackers and cheddar cheese. Yum!