[recipe] Vegetable Barley Soup

[Guest guest]

This makes a lot of soup and is great tasting.

You can follow the easy directions given below,

but if you have time, I recommend sauteing the

onions and celery in a bit of vegetable oil first,

then adding the rest if the ingredients; just

tastes better that way to me. Enjoy!

 

Vegetable Barley Soup

 

1 1/2 qts vegetable broth

1 can (46 oz) V-8 juice

2 cups water

1 cup diced celery

1 cup diced peeled potato

1 cup diced carrots

1 cup chopped onion

3/4 cup uncooked barley

4 garlic cloves, minced

2 Tbs Italian seasoning

1 to 2 tsp lemon pepper seasoning

2 tsp dried rosemary, crushed

1 tsp fennel seed

1 tsp dried mint

Parmesan cheese, optional

 

In a large kettle or Dutch oven, combine all ingredients

except cheese; bring to a boil. Reduce heat; cover and

simmer for 3 hours. Top each serving with cheese if desired.

Yield: 12 to 14 servings (3 1/4 quarts)

 

~ PT ~

 

What is true, simple and sincere

is most congenial to man's nature.

~ Marcus Tullius Cicero (106-43 BC)