Barley Vegetable Chowder Recipe

Name: Barley Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth or water; 1/2 cup pearl barley; 1 medium size boiling potato; 1 medium size white turnip; 1 rib celery; 2 to 3 carrots; 6 scallions; 16 ounce can red kidney beans, drained and rinsed; 1 bunch escarole or romaine lettuce; Grated Parmesan or pesto topping, optional; Salt and pepper

Servings: persons

6 cups chicken broth or water
1/2 cup pearl barley
1 medium size boiling potato
1 medium size white turnip
1 rib celery
2 to 3 carrots
6 scallions
16 ounce can red kidney beans, drained and rinsed
1 bunch escarole or romaine lettuce
Grated Parmesan or pesto topping, optional
Salt and pepper

1
Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks.
2
Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick.
3
When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
4
Meanwhile thinly slice the scallions, including 4 inches of the green tops.
5
Rinse and coarsely chop the escarole.
6
Add the beans to the soup; season to taste with salt and pepper.
7
Simmer, covered 15 minutes longer.
8
Add the escarole and scallions and simmer until wilted, about 2 minutes.
9
Adjust the seasoning and serve very hot with grated Parmesan on the side.

782

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups chicken broth or water, 1/2 cup pearl barley, 1 medium size boiling potato, 1 medium size white turnip, and more.

Yes, Barley Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Vegetable Chowder

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