Vegetable barley soup with mint
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Recipe by: sora
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 1/2 qt Beef broth
1 cn V-8 Juice (46 ounces)
2 c Water
1 c Diced celery
1 c Diced peeled potatoes
1 c Chopped onions
1 c Sliced carrots
3/4 c Uncooked barley
4 cl Garlic, minced
2 tb Italian seasoning
1 ts Lemon-pepper seasoning
2 ts Dried rosemary, crushed
1 ts Fennel seed
1 ts Dried mint
Parmesan cheese, optional
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#gannet.infi.net
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