Vegetable Barley Soup With Mint Recipe
Recipe
Ingredients
1 1/2 qt Beef broth
1 can V-8 Juice (46 ounces)
2 cup Water
1 cup Diced celery
1 cup Diced peeled potatoes
1 cup Chopped onions
1 cup Sliced carrots
3/4 cup Uncooked barley
4 cl Garlic, minced
2 tablespoon Italian seasoning
1 teaspoon Lemon-pepper seasoning
2 teaspoon Dried rosemary, crushed
1 teaspoon Fennel seed
1 teaspoon Dried mint
Parmesan cheese, optional
Recipe
Preparation
Souce: A Taste of Home Magazine Jun/Jul 1996
In a big 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
Servings:
12
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Vegetable Barley Soup With Mint Recipe from Recipes 4U
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