Barley-Root Vegetable Chowder

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.

READER'S COMMENT:

"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...

12 servings

Active Time: 30 minutes

Total Time: 1 1/2 hours

Nutrition Profile

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.

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

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable