Barley-Root Vegetable Chowder
This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.
Yield
12 servingsPrep
20 minCook
50 minReady
70 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
beef stock
reduced-sodium |
|
| 946 | ml |
water
|
|
| 118 | ml |
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 |
*
|
| 237 | ml |
cabbage
chopped |
|
| 1 | each |
onions
peeled and cut into 1/2-inch pieces |
|
| 2 | each |
tomatoes
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
sage
dried |
*
|
| 2.5 | ml |
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.
