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20 minute dinner recipes

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Barley-Root Vegetable Chowder

http://www.eatingwell.com/recipes/barley_root_vegetable_chowder.html

From EatingWell:  EatingWell In Season: The Farmers' Market Cookbook (2009)

This hearty soup is full of root vegetables: celery root, rutabaga, carrots and parsnips. The chowder is made with beef broth, but vegetable broth can be used instead to make a vegetarian version. This robust-flavored recipe makes 12 first-course portions. Or serve double-size portions along with a salad and crusty bread for dinner.

12 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Bring broth and water to a boil in a Dutch oven. Add barley. Reduce heat, cover and simmer until the barley is tender, about 20 minutes.
  2. Add celery root, turnip, rutabaga, carrot, parsnip, cabbage, onion, tomatoes, bay leaf, salt, sage, thyme and pepper and bring to a boil. Reduce heat to low, cover and simmer until all the vegetables are tender, about 30 minutes. Discard the bay leaf before serving.

Nutrition

Per serving : 78 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 15 g Carbohydrates; 4 g Protein; 4 g Fiber; 251 mg Sodium; 372 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable