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Barley Vegetable Chowder Recipe

by Global Cookbook

Ingredients

6 c. Chicken broth or possibly water 1/2 c. Pearl barley 1 med Boiling potato 1 med White turnip 1 x Celery rib

2 x Carrots - (to 3) 6 x Scallions 1 can Red kidney beans - (16 ounce) liquid removed, rinsed 1 bn Escarole or possibly romaine lettuce Grated Parmesan or possibly pesto topping (optional) Salt to taste Freshly-grnd black pepper to taste

Directions

1. Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat. Add in each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4-inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4-inch thick.
2. When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 min.
3. Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
4. Add in the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 min longer. Add in the escarole and scallions and simmer till wilted, about 2 min.
5. Adjust the seasoning and serve very warm with grated Parmesan on the side.
6. This recipe yields 4 to 6 servings.

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