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Thursday, February 24, 2011

Roasted Tomato & Barley Soup

I just made this soup on Tuesday night and its now a personal favorite!!! Even my husband asked for a second serving.

1 can (28oz) of diced tomatoes
2 large onions diced (about 2 cups)
2 garlic cloves minced
2 TB olive oil
4 cups of chicken broth
2 stalks of celery diced (about 1 cup)
1/2 cup uncooked pearl barley
2 TB chopped fresh parsley
Salt & Pepper to taste

  • Heat the oven to 425 degrees
  • Drain the tomatoes, reserving the juice for later use
  • Place the tomatoes, onions and garlic on a roasting pan
  • Pour olive oil over the vegetables and toss to coast. Roast for 25 minutes
  • Place the roasted vegetables in a 3qt saucepan. Stir in the reserved tomato juice, chicken broth, celery and barley and heat to a boil.
  • Reduce heat to low, cover and cook for 35 minutes or until barley is tender.
  • Stir in the parsley

Serves 8 - calories 114, fat 4g

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