Swanson Roasted Tomato And Barley Soup Recipes
TOMATO AND BARLEY SOUP
I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.
Provided by GaylaV
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot.
- Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
- While they are cooking pour the barley into a dish with water to cover.
- Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
- Drain the barley and add to the pot.
- Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
- Add more water or broth if it thickens too much.
Nutrition Facts : Calories 134.1, Fat 5.3, SaturatedFat 0.8, Sodium 439.6, Carbohydrate 18.7, Fiber 3.8, Sugar 5.3, Protein 4.1
SWANSON® ROASTED TOMATO AND BARLEY SOUP
Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup.
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 16.3 g, Cholesterol 2.5 mg, Fat 4 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 645.5 mg, Sugar 4.8 g
SWANSON® ROASTED TOMATO AND BARLEY SOUP
Roasted tomatoes, onion and garlic simmer together with tender barley, celery and Swanson® Chicken Broth to make a robust, rustic-style soup.
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 16.3 g, Cholesterol 2.5 mg, Fat 4 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 645.5 mg, Sugar 4.8 g
ROASTED TOMATO & BARLEY SOUP
Make and share this Roasted Tomato & Barley Soup recipe from Food.com.
Provided by Phil Franco
Categories Grains
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 425°F Drain tomatoes, reserving juice.
- Toss tomatoes, onions and garlic with olive oil in roasting pan.
- ROAST for 25 minute.
- 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 minute or until barley is tender.
- Stir in parsley.
Nutrition Facts : Calories 134.6, Fat 4.5, SaturatedFat 0.8, Sodium 608.2, Carbohydrate 19.7, Fiber 4.1, Sugar 5.9, Protein 5.2
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