Vegetable Barley Soup

[Guest guest]

This is a nice vegetable barley soup recipe that skips the addition of beef that

most others seem to include.

 

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)

 

~ P_T ~

 

The poet judges not as a judge judges but as the sun falling around a

helpless thing.

-Walt Whitman, poet (1819-92)