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Barley-Root Vegetable Chowder

 

This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.
75

Yield

12

servings

Prep

20

min

Cook

50

min

Ready

70

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

4 cups beef stock
reduced-sodium
4 cups water
½ cup pearl barley
1 each celeriac root
peeled and cut into 1/2-inch pieces
*
1 each turnip
peeled and cut into 1/2-inch pieces
*
1 each rutabaga (swede)
peeled and cut into 1/2-inch pieces
*
1 each carrots
peeled and cut into 1/2-inch pieces
1 each parsnips
peeled and cut into 1/2-inch pieces
*
1 cup cabbage
chopped
1 each onions
peeled and cut into 1/2-inch pieces
2 each tomatoes
chopped
1 each bay leaves
*
1 teaspoon salt
½ teaspoon sage
dried
*
½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 504% of calories 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?

 

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