Barley Vegetable Chowder

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Barley Vegetable Chowder Ingredients

6 c Chicken broth or water	6 Scallions
1/2 c Pearl barley	16 oz Canned red kidney beans;
1 md Size boiling potato	1 bn Escarole or romaine lettuce
1 md Size white turnip	Grated Parmesan or pesto
1 Rib celery	Salt and pepper
2 Carrots; (up to 3)

Instructions for Barley Vegetable Chowder

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 3/4 inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4 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 on Mar 09, 1998

Main Ingredient: VegetablesCuisine: Uncategorized