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.