- Posted February 23, 2013 by
Barley Vegetable Chowder
4 cups fat-free beef stock
4 cups water
1/2 cup pearl barley
1 each celery root, turnip, rutabaga, carrot, parsnip, and onion, peeled and cut into 1/2- inch chunks
1 cup chopped green cabbage
2 tomatoes, chopped, or 1 can (16 oz.) diced tomatoes
1 bay leaf
1/4 tsp. salt
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/4 tsp. coarse ground black pepper
Pour beef stock and water into a large soup pot. Bring to boil over high heat.
Add barley. Reduce heat, cover and simmer until barley is tender, about 20 minutes.
Add remaining ingredients. Increase heat and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Discard bay leaf. Serve.