Name: Barley-Root Vegetable Chowder
Total time: 1 h 30 min
Ingredients: 4 cups reduced-sodium beef broth, or vegetable broth; 4 cups water; ½ 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; ½ teaspoon dried sage; ½ teaspoon dried thyme; Pinch of freshly ground pepper

Directions

Step 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.

Advertisement
Step 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 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

The Real Cost of Healthy Food

15 Easy Citrus Vinaigrettes That Will Make You Love Salad Again

22 Comforting Irish Recipes That Are Perfect for St. Patrick's Day

Ingredients

Directions

Nutrition Facts

Account

More

Ingredients

Directions

Nutrition Facts