Heat the oven to 425°F. Place the tomatoes, onions and garlic into a large roasting pan. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes.Place the 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.
2 cans (about 14.5 ounces each ) diced tomatoes, drained, reserving juice2 large onion, diced (about 2 cups)2 cloves garlic, minced2 tablespoons olive oil4 cups Swanson® Chicken Broth2 stalks celery, diced (about 1 cup)0.5 cup uncooked pearl barley2 tablespoons chopped fresh parsley
This lentil soup is packed full of so many...
This easy baked beans recipe gives canned ...
How creative! Individual whole grain toa...
Twenty minutes and three ingredients make ...