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Vegetable Barley Soup

Ingredients

  • 1-1/2 qt. beef broth
  • 1 can (46 oz) V-8 juice
  • 2 C. water
  • 1 C diced celery
  • 1 C. diced peeled potato
  • 1 C. sliced carrots
  • 1 C. chopped onion
  • 3/4 C. uncooked barley
  • 4 garlic cloves, minced
  • 2 T. Italian seasoning
  • 1-2 tsp. lemon pepper seasoning
  • 2 tsp. dried rosemary, crushed
  • 1 tsp. fennel seed
  • 1 tsp. dried mint
  • Parmesan cheese-optional
  1. In a large kettle combine all ingredients except the cheese.
  2. Bring to a boil, reduce heat, cover and simmer for 3 hours.
  3. Top each serving with cheese if desired.

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