Barley-Root Vegetable Chowder
Barley-Root Vegetable Chowder is a dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 12. One portion of this dish contains approximately 2g of protein, 0g of fat, and a total of 88 calories. For 80 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Eating Well. A mixture of water, pepper, dried sage, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 17 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, take a look at these similar recipes: Root Vegetable & Barley Soup With Bacon, Roasted Root Vegetable and Pearl Barley Soup, and Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 bay leaf
2 tomatoes, chopped, or 1 15-ounce can diced tomatoes, with juice
1 carrot, peeled and cut into 1/2-inch pieces
1 celery root (celeriac), peeled and cut into 1/2-inch pieces
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup chopped green cabbage
1 onion, cut into 1/2-inch pieces
1 parsnip, peeled, cored and cut into 1/2-inch pieces
1/2 cup pearl barley
Pinch of freshly ground pepper
1 rutabaga, peeled and cut into 1/2-inch pieces
1 teaspoon salt
1 turnip, peeled and cut into 1/2-inch pieces
4 cups reduced-sodium beef broth, or vegetable broth
4 cups water
Equipment:
dutch oven
Cooking instruction summary:
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.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.
Step by step:
1. Bring broth and water to a boil in a Dutch oven.
2. Add barley. Reduce heat, cover and simmer until the barley is tender, about 20 minutes.
3. 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 Information:
covered percent of daily need
