Roasted Tomato & Barley Soup

Name: Roasted Tomato & Barley Soup
Yield: 8 servings
Ingredients: 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

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

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.

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.