This hearty soup with down-to-earth flavors makes good use of root vegetables like turnip, celery root, rutabaga, carrot and parsnip. Vegetable stock may be used in place of beef. The soup can be frozen in 2- or 4-cup containers for easy reheating.

Makes 12 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

4 cups reduced-sodium beef broth
4 cups water
1/2 cup pearl barley
1 celery root, 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 and cut into 1/2-inch pieces
1 cup chopped green cabbage
1 onion, peeled and cut into 1/2-inch pieces
2 tomatoes, chopped, or 1 16-ounce can tomatoes, with juice
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Pinch freshly ground pepper

1. Bring broth and water to a boil in a large stock pot. Add barley. Reduce heat, cover and simmer until 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 of the vegetables are tender, about 30 minutes. Discard bay leaf before serving.

NUTRITION INFORMATION: Per serving: 77 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrate; 4 g protein; 4 g fiber; 248 mg sodium; 372 mg potassium.
Nutrition bonus: Vitamin A (21% daily value), Vitamin C (28% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 1/2 vegetable

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