Barley-Root Vegetable Chowder

Name: Barley-Root Vegetable Chowder
Total time: 1 h 30 min
Ingredients: 4 cups 4 cups reduced-sodium beef broth, or vegetable broth; 4 cups water; ½ cup pearl barley; 1 1 celery root (celeriac), peeled and cut into 1/2-inch pieces; 1 1 turnip, peeled and cut into 1/2-inch pieces; 1 1 rutabaga, peeled and cut into 1/2-inch pieces; 1 1 carrot, peeled and cut into 1/2-inch pieces; 1 1 parsnip, peeled, cored and cut into 1/2-inch pieces; 1 cup chopped green cabbage; 1 1 onion, cut into 1/2-inch pieces; 2 eaches 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; 1 Pinch of freshly ground pepper

Rating: 4.25 stars

4 Ratings
4 Reviews

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.

EatingWell Test Kitchen

Directions

Step 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.

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Step 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 Facts

Per Serving:

70.7 calories; protein 2.6g 5% DV; carbohydrates 15.2g 5% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 4.1g; fat 0.3g; saturated fat 0.1g; cholesterol 1.7mg 1% DV; vitamin a iu 1031.7IU 21% DV; vitamin c 18.3mg 31% DV; folate 24.9mcg 6% DV; calcium 38.4mg 4% DV; iron 0.7mg 4% DV; magnesium 23.9mg 9% DV; potassium 333.7mg 9% DV; sodium 370.8mg 15% DV; thiamin 0.1mg 8% DV.

Exchanges:

1/2 starch, 1 vegetable

Reviews (4)

Read More Reviews

4 Ratings

5 star values: 1
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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EatingWell User

11/04/2012

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! Read More

EatingWell User

10/31/2011

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 Read More

carynrybs

10/30/2011

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. Read More

EatingWell User

10/29/2011

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 Read More

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Barley-Root Vegetable Chowder

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Barley-Root Vegetable Chowder

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Barley-Root Vegetable Chowder

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Barley-Root Vegetable Chowder