Vegetable Barley Soup with Mint

Vegetable Barley Soup with Mint Ingredients

1 1/2 qt Beef broth	4 cl Garlic, minced
1 cn V-8 Juice (46 ounces)	2 tb Italian seasoning
2 c Water	1 ts Lemon-pepper seasoning
1 c Diced celery	2 ts Dried rosemary, crushed
1 c Diced peeled potatoes	1 ts Fennel seed
1 c Chopped onions	1 ts Dried mint
1 c Sliced carrots	Parmesan cheese, optional
3/4 c Uncooked barley

Instructions for Vegetable Barley Soup with Mint

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 Posted to MealMaster Recipes List, Digest #158 Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT) From: suzy

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Barley	Beef	Carrot	Celery
Fennel	Garlic	Italian Seasoning	Lemon
Mint	Onion	Parmesan	Potato
Rosemary

Soups Mm-posted Celery Parmes Garlic Carrot Cheese Onion Parmesan Potato Lemon Lunch

for flavor and categorization

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