Barley-Root Vegetable Chowder

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

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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.

"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. "
Barley-Root Vegetable Chowder

Makes: 12 servings

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Total Time:


  • 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


  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.


Per serving: 78 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 251 mg sodium; 372 mg potassium.

Nutrition Bonus: Vitamin A (21% daily value), Vitamin C (28% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable

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