Ingredients:
Prep time: 10 minutes Cook and bake: 65 minutes 1 can (about 28 ounces) diced tomatoes, undrained 2 large onions, diced (about 2 cups) 2 cloves garlic, minced 2 tablespoons olive oil 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 2 stalks celery, diced (about 1 cup) 1/2 cup uncooked pearl barley 2 tablespoons chopped fresh parsley

Instructions:
Heat oven to 425 degrees. Drain tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 11-by-17-inch roasting pan. Pour the oil over the vegetables and toss to coat. Roast 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.