Vegetable Barley Soup With Mint
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Mm-posted, Soup | 12 | Servings |
INGREDIENTS
| 1 1/2 | qt | Beef broth |
| 1 | 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 | Garlic, minced | |
| 2 | T | Italian seasoning |
| 1 | t | Lemon-pepper seasoning |
| 2 | t | Dried rosemary, crushed |
| 1 | t | Fennel seed |
| 1 | t | 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 suzy@gannet.infi.net Posted to MealMaster Recipes List, Digest #158 Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT) From: suzy <suzy@gannett.infi.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 12.5mg
Sodium: 682.2mg
Potassium: 282.4mg
Carbohydrates: 16.9g
Fiber: 3.2g
Sugar: 1.6g
Protein: 8.9g