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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Barley Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions