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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

  • Active

  • Ready In

  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 information

  • 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; 1032 IU vitamin A; 18 mg vitamin C; 38 mg calcium; 1 mg iron; 371 mg sodium; 334 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable

Reviews 4

November 04, 2012
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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
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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
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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
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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