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
- 4 cups reduced-sodium beef broth, or vegetable broth
- 4 cups water
- 1/2 cup pearl barley
- 1 celery root (celeriac), peeled and cut into 1/2-inch pieces
- 1 turnip, peeled and cut into 1/2-inch pieces
- 1 rutabaga, peeled and cut into 1/2-inch pieces
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 parsnip, peeled, cored and cut into 1/2-inch pieces
- 1 cup chopped green cabbage
- 1 onion, cut into 1/2-inch pieces
- 2 tomatoes, chopped, or 1 15-ounce can diced tomatoes, with juice
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Pinch of freshly ground pepper
Preparation
- 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.
- 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