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Barley-Root Vegetable Chowder
Barley-Root Vegetable Chowder
4 Reviews
From the EatingWell Kitchen
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.
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups reduced-sodium beef broth, or vegetable broth
- 4 cups water
- ½ cup pearl barley
- 1 celery root (celeriac), peeled and cut into ½-inch pieces
- 1 turnip, peeled and cut into ½-inch pieces
- 1 rutabaga, peeled and cut into ½-inch pieces
- 1 carrot, peeled and cut into ½-inch pieces
- 1 parsnip, peeled, cored and cut into ½-inch pieces
- 1 cup chopped green cabbage
- 1 onion, cut into ½-inch pieces
- 2 tomatoes, chopped, or 1 15-ounce can diced tomatoes, with juice
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- Pinch of freshly ground pepper
Preparation
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Active
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Ready In
- 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.
- Per serving: 71 calories; 0 g fat(0 g sat); 4 g fiber; 15 g carbohydrates; 3 g protein; 25 mcg folate; 2 mg cholesterol; 4 g sugars; 0 g added sugars; 1,032 IU vitamin A; 18 mg vitamin C; 38 mg calcium; 1 mg iron; 371 mg sodium; 334 mg potassium
- Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (21% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1 vegetable
Reviews 4
November 04, 2012
By: EatingWell User
As healthy as it is tasty!
This Autumn Chowder is unsurpassed for seasonal cooking with fresh, local autumn vegetables. This recipe makes a huge pot of chowder and the timing is quick : while the barley cooks, you chop the fresh vegetables and 30 minutes later, you are ready to eat. It is pretty inexpensive and full of healthful goodness. Love it!
Pros: Healthy, Tasty, Quick, Different!
March 08, 2011
By: EatingWell User
Really tasty and lo fat/lo cal/ hi fiber
I was a little nervous about making this, but it has great nutritional stats and it's another way to get more veggies into my diet. It's very tasty, so I needn't have worried. This will definitely go into my healthful foods rotation.
Pros: lo fat/lo cal/ hi fiber
Cons: Lots of chopping
February 27, 2010
By: carynrybs
Followed the recipe except doubled it. Very filling. Will stick with single recipe as does get a little old to eat several days in a row.
September 21, 2009
By: EatingWell User
This was a great soup! i didn't follow the instructions exactly, but i rarely do with soups. i used vegetable broth and skipped the cabbage. mine turned out like a stew. loved all the root vegetables, especially the celery root and rutabaga! excellent for fall weather served with crusty bread!
mariko, Philadelphia, PA
