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Vegetable barley soup with mint

Yield: 12 Servings

Ingredients:

• 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

Instructions:

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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