Vegetable Barley Soup With Mint Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 quart: 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 centiliter: Garlic, minced
2 tbsp: Italian seasoning,
1 tsp: Lemon-pepper seasoning,
2 tsp: Dried rosemary, crushed
1 tsp: Fennel seed,
1 tsp: Dried mint,
Parmesan cheese, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp