Vegetable Barley Soup

By dashy_65

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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

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).