Barley  and Vegetable Soup

Barley and Vegetable Soup

SheKnows
  • Prep: 20 min
  • Cook Time: 5 hr
  • Total: 5 hr 20 min
  • Serving: 12
Adapted from recipe that appeared in "Taste of Home" magazine June/July 1996 issue

Ingredients

  • 1 1/2 qts. beef broth
  • 1 can V-8 juice (46 oz.)
  • 2 c. water
  • 1 c. diced celery
  • 1 c. diced peeled potato
  • 1 c. sliced carrots
  • 1 c. chopped onion
  • 3/4 c. uncooked barley
  • 4 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 1 to 2 tsp. lemon-pepper seasoning
  • 2 tsp. dried rosemary
  • 1 tsp. fennel seed
  • 1/2 cup parmesan cheese

Directions

  1. Combine all ingredients, except Parmesan, in crock pot.
  2. Cover and cook on high 1 hour.
  3. Turn on low and cook 4 hours.
  4. Top each serving with Parmesan cheese.

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