Title: Vegetable Barley Soup with Mint
Categories: Soup, Mm-posted
Yield: 12 Servings

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
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 Posted to MealMaster Recipes
List, Digest #158

Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT)

From: suzy