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Vegetable Barley Soup

 Vegetable Barley Soup
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
12-14 ServingsPrep: 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).
Nutritional 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.