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EatingWell
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.
EatingWell Test Kitchen
Ingredients
Directions
Nutrition Facts
Per Serving:
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.
Exchanges:
1/2 starch, 1 vegetable
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