cat lover
11-07-2006, 08:31 AM
1 can (28 oz.) diced tomatoes
2 cups onions, diced
1 tbsp minced garlic
2 tbsp olive oil
4 cups chicken broth
1 cup celery, diced
1/2 cup uncooked barley
2 tbsp chopped fresh parsley
Preheat oven to 425 degrees. Drain tomatoes, reserving juice. Toss tomatoes, onions and garlic with olive oil in roasting pan.Roast for 25 minutes and add tomato mixture to large saucepan. Add reserved tomato juice, broth, celery and barley. Heat to a boil. Cover and cook over low heat 35 minutes or till barley is tender. Stir in parsley. 8 servings
This is a Campbell's recipe
2 cups onions, diced
1 tbsp minced garlic
2 tbsp olive oil
4 cups chicken broth
1 cup celery, diced
1/2 cup uncooked barley
2 tbsp chopped fresh parsley
Preheat oven to 425 degrees. Drain tomatoes, reserving juice. Toss tomatoes, onions and garlic with olive oil in roasting pan.Roast for 25 minutes and add tomato mixture to large saucepan. Add reserved tomato juice, broth, celery and barley. Heat to a boil. Cover and cook over low heat 35 minutes or till barley is tender. Stir in parsley. 8 servings
This is a Campbell's recipe