Barley-Root Vegetable Chowder

• 4 cups beef stock reduced-sodium
• 4 cups water
• 1/2 cup pearl barley
• 1 each celeriac root peeled and cut into 1/2-inch pieces
• 1 each turnip peeled and cut into 1/2-inch pieces
• 1 each rutabaga (swede) peeled and cut into 1/2-inch pieces
• 1 each carrots peeled and cut into 1/2-inch pieces
• 1 each parsnips peeled and cut into 1/2-inch pieces
• 1 cup cabbage chopped
• 1 each onions peeled and cut into 1/2-inch pieces
• 2 each tomatoes chopped
• 1 each bay leaves
• 1 teaspoon salt
• 1/2 teaspoon sage dried
• 1/2 teaspoon thyme dried
• 1 pinch black pepper freshly ground

1. Bring broth and water to a boil in a large stock pot.
2. Add barley.
3. Reduce heat, cover and simmer until barley is tender, about 20 minutes.
4. Add celery root, turnip, rutabaga, carrot, parsnip, cabbage, onion, tomatoes, bay leaf, salt, sage, thyme and pepper and bring to a boil.
5. Reduce heat to low, cover and simmer until all of the vegetables are tender, about 30 minutes.
6. Discard bay leaf before serving.

beef stock, water, pearl barley, celeriac root, carrots, cabbage, onions, tomatoes, bay leaves, salt, sage, thyme, black pepper

Taken from recipeland.com/recipe/v/barley-root-vegetable-chowder-48807 (may not work)