This was a yummy soup. You can make it completely vegetable by substituting vegetable broth instead of the chicken broth it calls for. I ended up eating 3 bowls worth.
1 can (28 oz) petite diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tbsp olive oil
4 cups chicken broth
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tbsp chopped fresh parsley
Heat oven to 425 degrees F. Drain the tomatoes, reserving the juice in. Place the tomatoes, onions and garlic in a 17 x 11 inch roasting pan. Pour the olive 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.
This was a tasty low calorie dish. Serve with some crackers if desired. I liked all the different vegetable flavors that were going on and roasting the tomatoes and onions gave it a richer flavor. I definitely recommend this for someone who is looking for a lot of flavor in a few calories. I used the quick cook barley which takes less time to cook than the regular barley.
Flavor Rating: Excellent, a lot of flavor.
Ease of Preparation: Easy, but time consuming.