| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Soup, Mm-posted | 12 | Servings |
INGREDIENTS
| 1 1/2 | qt | Beef broth |
| 1 | cn | V-8 Juice (46 ounces) |
| 2 | c | Water |
| 1 | c | Diced celery |
| 1 | c | Diced peeled potatoes |
| 1 | c | Chopped onions |
| 1 | c | Sliced carrots |
| 3/4 | c | Uncooked barley |
| 4 | cl | Garlic, minced |
| 2 | tb | Italian seasoning |
| 1 | ts | Lemon-pepper seasoning |
| 2 | ts | Dried rosemary, crushed |
| 1 | ts | Fennel seed |
| 1 | ts | Dried mint |
| Parmesan cheese, optional |
INSTRUCTIONS
Souce: A Taste of Home Magazine Jun/Jul 1996 In a large kettle or Dutch oven, combine all ingredients except the cheese; bring to a boil. Reduce the heat; cover and simmer for 3 hours. Top each serving with cheese if desired. Yield:12-14 servings (3 1/4qts.) From the recipe files of [email protected] Posted to MealMaster Recipes List, Digest #158 Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT) From: suzy <[email protected]>
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