Roasted Tomato & Barley Soup

INGREDIENTS:

1 can (796 mL)diced tomatoes
2 large onions, diced
1 tbsp (15 mL)minced garlic
2 tbsp (30 mL)olive oil
1 box (900 mL)CAMPBELL'S® Ready to Use Organic Vegetable Broth
2 stalks celery, diced
1/2 cup (125 mL)uncooked barley
2 tbsp (30 mL) chopped, fresh parsley leaves


DIRECTIONS:

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