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Barley Vegetable Chowder Recipes
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To make Barley Vegetable Chowder you will need
Ingredients
| 6 | cups | Chicken broth or water | | 1/2 | cups | Pearl barley | | 1 | medium | Size boiling potato | | 1 | medium | Size white turnip | | 1 | | Rib celery | | 2 | | Carrots; (up to 3) | | 6 | | Scallions | | 16 | ounces | Canned red kidney beans; drained and rinsed | | 1 | bunch | Escarole or romaine lettuce | | | Grated Parmesan or pesto topping; optional | | | Salt and pepper |
Instructions
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. Dice the celery, peel
and slice the carrots into rounds, 3/4 inch thick.
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.
Meanwhile thinly slice the scallions, including 4 inches of the green tops.
Rinse and coarsely chop the escarole.
Add the beans to the soup; season to taste with salt and pepper. Simmer,
covered 15 minutes longer. Add the escarole and scallions and simmer until
wilted, about 2 minutes.
Adjust the seasoning and serve very hot with grated Parmesan on the side.
Yield: 4 to 6 servings
Enjoy your Barley Vegetable Chowder
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Sun 27 Apr 2008
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