• 8servings
  • 65minutes
  • 114calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (28 ounce) can diced tomatoes, undrained

  2. 2 large onions, diced

  3. 2 cloves garlic, minced

  4. 2 tablespoons olive oil

  5. 4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

  6. 2 stalks celery, diced

  7. 1/2 cup uncooked pearl barley

  8. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.

  2. Place 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.


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