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Vegetable Barley Soup with Mint Recipe
Serves 12 to 14
Ingredients: 1 1/2 qts beef broth
1 46-oz can V-8 juice
2 cups water
1 cup diced celery
1 cup diced peeled potatoes
1 cup chopped onions
1 cup sliced carrots
3/4 cup uncooked barley
4 cloves garlic, minced
2 tsp italian seasoning
1 tsp lemon-pepper seasoning
2 tsp dried rosemary, crushed
1 tsp fennel seed
1 tsp dried mint
Parmesan cheese (optional)
Instructions: 1. In a large kettle or Dutch oven, combine all ingredients except the cheese; bring to a boil.
2. Reduce the heat; cover and simmer for 3 hours.
3. Top each serving with cheese if desired.
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