Roasted Tomato & Barley Soup

Adapted from Campbell Soup Company

  • 28 ozs canned diced tomatoes, drained, reserve liquid
  • 2 cups onions, chopped
  • 2 tsps garlic, minced
  • 1 tbsps olive oil
  • 4 cups chicken broth
  • 1 cup celery, sliced
  • 1/2 cup barley
Roasted Tomato & Barley Soup
Preheat the oven to 425. In a roasting pan, add tomatoes, onions, and garlic. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes. In a large saucepan, add vegetables. Stir in the reserved tomato liquid, chicken broth, celery, and barley. Mix well. Bring to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender.
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Posted: 7/18/2013
Soups & Stews
Rated by 1 users (5.00)
WW Points* : 1.49
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 96
Calories from Fat 19 (20%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 3g 1%
Sodium 797mg 33%
Potassium 29mg 10%
Total Carbohydrate19g 6%
Dietary Fiber 3g 12%
Sugars 6g
Protein 3g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.