Vegetable Barley Soup

[Guest guest]

I know it has been a while since I posted a recipe. I trust everyone

had a

pleasant Thanksgiving holiday. Now is when it gets really busy with

preparations for the Yuletide season.

 

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 ~

/

 

'Our birth is but a sleep and a forgetting;

The soul that rises with us, our life's star,

Hath had elsewhere its setting, And cometh from afar;

Not in entire forgetfulness, And not in utter nakedness,

But trailing clouds of glory do we come,

From God who is our home.'

--William Wordsworth, " Ode on Intimations of Immortality Recollected

from Early Childhood, "