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

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