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Vegetable Barley Soup Recipe

100% would make again

People always comment on the wonderful flavor and are often surprised to hear that a tough of mint is added to the broth.—Mary Kay Dixson, Decatur, Alabama

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12-14 Servings
Prep: 15 min. Cook: 15 min. + simmering

Ingredients

1-1/2 quarts beef broth
1 can (46 ounces) V8 juice
2 cups water
1 cup diced celery
1 cup diced peeled potato
1 cup sliced carrots
1 cup chopped onion
3/4 cup medium pearl barley
4 garlic cloves, minced
2 tablespoons Italian seasoning
1 to 2 teaspoons lemon-pepper seasoning
2 teaspoons dried rosemary, crushed
1 teaspoon fennel seed
1 teaspoon dried mint
Parmesan cheese, optional

Directions

In a large kettle or Dutch oven, combine all ingredients except the cheese; bring to a boil. Reduce heat; cover and simmer for 3 hours. Top each serving with cheese if desired. Yield: 12-14 servings (3-1/4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 90 calories, 1 g fat (trace saturated fat), 0 cholesterol, 652 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein.

Vegetable Barley Soup published in Taste of Home June/July 1996, p41

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