Rating: 4.25 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary test

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

71 calories; protein 2.6g; carbohydrates 15.2g; dietary fiber 3.5g; sugars 4.1g; fat 0.3g; saturated fat 0.1g; cholesterol 1.7mg; vitamin a iu 1031.7IU; vitamin c 18.3mg; folate 24.9mcg; calcium 38.4mg; iron 0.7mg; magnesium 23.9mg; potassium 333.7mg; sodium 370.8mg; thiamin 0.1mg.

1/2 starch, 1 vegetable