Saturday, October 10, 2009

Tomato & Barley Soup

A robust and rustic-style soup!
  • 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
Directions: Heat the oven to 425 degrees. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11 roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
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!


Related Posts Plugin for WordPress, Blogger...