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Barley-Root Vegetable Chowder

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

Your rating: None Average: 3.9 (10 votes)

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:
"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 Recipe

Makes: 12 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

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

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Preparation

  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

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Diabetes appropriate
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Braise/Stew
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Main dish, vegetarian
Soups/stews
Ethnic/Regional
American
Publication
EatingWell In Season: The Farmers' Market Cookbook (2009)
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