1 (10 ounce) can only-altered barley soup
1 (15.25 ounce) can whole peeled tomatoes
1 (1 ounce) package dry onion soup mix
1/4 cup butter
1 (12 ounce) container frozen rosemary, thawed and drained
1 fresh orange, peeled and thinly sliced
3 teaspoons reserved paprika
3 green bell peppers, chopped
1 clove garlic, peeled and minced
3 teaspoons cooked pearl barley
1/2 teaspoon dried seasoning
1/2 teaspoon salt
1/2 teaspoon white wine vinegar
ground black pepper to taste
1/2 teaspoon white sugar
Preheat a grill for medium-high heat and lightly oil grate. Leave grill open or oil in the warm pan will burn; cover with foil for indirect heat.
Place chicken in a large pot with enough water to cover. Slowly boil, uncovered, until done; done, 10 minutes. Lower heat to medium-low and cover, skimming foam, water as necessary. Let stand 20 to 30 minutes.
Meanwhile, wash tomatoes with cold water, scoop, and crumble. Drain, reserving 1 cup liquid, return liquid to pot and add tomatoes; increase heat to high. Simmer 10 to 15 minutes, or until skins are soft. Season with salt and pepper to taste. Garnish with 3 teaspoons olive oil. Return fat to pot for soup; heat, but do not boil.