Tomato-Barley Soup

Tangy dinner ready in 30 minutes! Enjoy this tomato and barley soup made in skillet served with focaccia. MORE+ LESS-

By Pillsbury Kitchens

December 16, 2010

cup thinly sliced celery

1/2

cup uncooked quick-cooking barley

cups water

(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained

(11.5-oz.) can (1 1/2 cups) tomato juice

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1

In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat.
2

Reduce heat to low; cover and simmer 10 to 12 minutes or until barley is tender. If desired, add salt and pepper to taste.

Use 3/4 cup of uncooked instant rice in place of the quick-cooking barley. Follow the recipe as directed, simmering the rice 6 to 8 minutes or until tender.
Serve this tomato soup with toasted focaccia: Sprinkle the focaccia with shredded fresh Parmesan cheese. Broil it 4 to 6 inches from the heat until the cheese is melted and lightly browned, about 1 to 2 minutes. For a beverage, offer sparkling water or milk.