Barley-Root Vegetable Chowder

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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
total:
1 hr 30 mins
Servings:
12

Ingredients

Directions

  • 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.

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  • 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

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

© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 10/27/2021
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