Barley-vegetable chowder

Yield: 1 servings

Measure 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

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

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