Vegetable Barley Soup

If you don’t have time to wait to change the temperature, just start on low and cook for 6-8 hours.

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
Parmesan cheese, optional

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

Yield: 12-14 servings (3 1/4 quarts)

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