Barley-vegetable chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth or water |
| ½ | cup | Barley,short grain rice or |
| ½ | cup | Orzo (rice shape pasta) |
| 1 | medium | All purpose potato |
| 1 | medium | White turnip |
| 1 | each | Rib celery |
| 2 | larges | Carrots |
| 4 | eaches | Scallions |
| 1 | bunch | Escarole or romaine lettuce |
| 1 | can | White cannellini beans |
| 1 | teaspoon | Salt, or to taste |
| ½ | teaspoon | Black pepper |
Directions
1. Put broth and barley in a large pot. Bring to a simmer. 2. Add each vegetable as you prepare it. Peel and dice vegetables till desired small size. 3. Bring broth to a boil, reduce heat, cover and simmer gently 30
minutes. 4. Meanwhile thinly slice scallions, rinse and coarsely chop escarole. 5. Add beans with their liquid and salt and pepper to soup. Cover and
simmer 15 minutes longer. Add escarole and scallions and simmer until
wilted about 2 minutes.
Makes 12 cups, 4-6 servings.
Posted on Home Cooking by Pat Buttons Note: I subsituted parnisp, kale, chinese cabbage for white turnip, escarole, celery. Also added chopped cooked chicken and fresh corn on the cob (without the cob). I had to add water and it is still too thick.
Submitted By LISA GREENWOOD On 01-09-95