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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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People always comment on the wonderful flavor and are often surprised to hear that a tough of mint is added to the broth.Mary Kay Dixson, Decatur, Alabama 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 |
Directions:
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).
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