Ingredients
1
cup thinly sliced celery
1/2
cup uncooked quick-cooking barley
2
cups water
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
(11.5-oz.) can (1 1/2 cups) tomato juice
Preparation
In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat.
Reduce heat to low; cover and simmer 10 to 12 minutes or until barley is tender. If desired, add salt and pepper to taste.
