Barley vegetable chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth or water |
| ½ | cup | 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 | ||
Directions
COOKING MONDAY TO FRIDAY SHOW # MF6630 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 ¾ inch chunks. Dice the celery, peel and slice the carrots into rounds, ¾ 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
Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998