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Roasted Tomato & Barley Soup

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  • 6 cups peeled, seeded and coarsely chopped tomatoes, about 6 large tomatoes
  • 1 large Spanish onion, roughly chopped
  • 1 cup chopped carrot
  • 1 clove garlic, finely chopped
  • 3 Tbsp. olive oil
  • 1/2 cup uncooked pearled barley
  • 7 cups water
  • 2 Knorr® Vegetarian Vegetable Bouillon Cubes
  • 1/2 cup penne pasta
  • 1/4 cup coarsely chopped fresh parsley leaves

NUTRITIONAL INFORMATION

 

Amount per serving

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.