Roasted Tomato & Barley Soup

ROASTED TOMATO & BARLEY SOUP

1 can (about 28 oz.) diced tomatoes, drained, reserving juice
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 the oven to 425 degrees. 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. Makes 8 servings.