Vegetable barley soup with mint

12 Servings

Ingredients

Quantity Ingredient
1½ quart Beef broth
1 can V-8 Juice (46 ounces)
2 cups Water
1 cup Diced celery
1 cup Diced peeled potatoes
1 cup Chopped onions
1 cup Sliced carrots
¾ cup Uncooked barley
4 cloves Garlic, minced
2 tablespoons Italian seasoning
1 teaspoon Lemon-pepper seasoning
2 teaspoons Dried rosemary, crushed
1 teaspoon Fennel seed
1 teaspoon Dried mint
Parmesan cheese, optional

Directions

Souce: A Taste of Home Magazine Jun/Jul 1996 In a large kettle or Dutch oven, combine all ingredients except the cheese; bring to a boil. Reduce the heat; cover and simmer for 3 hours. Top each serving with cheese if desired.

Yield:12-14 servings (3 1/4qts.) From the recipe files of suzy@...

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