Barley-Root Vegetable Chowder

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

70 minutes Prep: 20 minutes Cook: 50 minutes

50 calories per serving view nutrition facts

happyzhangbo

12 servings suggest servings

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Ingredients

4	cups	beef broth	reduced-sodium
4	cups	water
1/2	cup	pearl barley
1	each	celery root	peeled and cut into 1/2-inch pieces
1	each	turnip	peeled and cut into 1/2-inch pieces
1	each	rutabaga	peeled and cut into 1/2-inch pieces
1	each	carrot	peeled and cut into 1/2-inch pieces
1	each	parsnip	peeled and cut into 1/2-inch pieces
1	cup	green cabbage	chopped
1	each	onion	peeled and cut into 1/2-inch pieces
2	each	tomatoes	chopped
1	each	bay leaf
1	teaspoon	salt
1/2	teaspoon	sage	dried
1/2	teaspoon	thyme	dried
1	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.

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Nutrition Facts

Serving Size 210g

Amount per Serving

Calories 50 4% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 365mg	15%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 3.0g	6%

Vitamin A	21%		Vitamin C	11%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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