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@...