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Barley-Root Vegetable Chowder

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Submitted by happyzhangbo

This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.

YIELD

12 servings

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

4 946
CUPS ML BEEF STOCK
reduced-sodium
4 946
CUPS ML WATER
½ 118
CUP ML PEARL BARLEY
1 1
EACH EACH CELERIAC ROOT
peeled and cut into 1/2-inch pieces *
1 1
EACH EACH TURNIP
peeled and cut into 1/2-inch pieces *
1 1
EACH EACH RUTABAGA (SWEDE)
peeled and cut into 1/2-inch pieces *
1 1
EACH CARROT
peeled and cut into 1/2-inch pieces
1 1
EACH EACH PARSNIP
peeled and cut into 1/2-inch pieces *
1 237
CUP ML CABBAGE
chopped
1 1
EACH ONION
peeled and cut into 1/2-inch pieces
2 2
EACH TOMATOES
chopped
1 1
EACH BAY LEAF *
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML SAGE
dried *
½ 2.5
TEASPOON ML THYME
dried *
1 1
PINCH PINCH BLACK PEPPER
freshly ground *

Directions

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.

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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 50 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 365mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 21% • Vitamin C 11%
Calcium 2% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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