Barley Vegetable Chowder Recipe

1. 1

   Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat.

2. 2

   Add in each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4-inch chunks.

3. 3

   Dice the celery, peel and slice the carrots into rounds, 3/4-inch thick.

4. 4

   When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 min.

5. 5

   Meanwhile thinly slice the scallions, including 4 inches of the green tops.

6. 6

   Rinse and coarsely chop the escarole.

7. 7

   Add in the beans to the soup; season to taste with salt and pepper.

8. 8

   Simmer, covered 15 min longer.

9. 9

   Add in the escarole and scallions and simmer till wilted, about 2 min.

10. 10

    Adjust the seasoning and serve very warm with grated Parmesan on the side.

11. 11

    This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.