Barley Vegetable Chowder Recipe

• 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

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

chicken broth, pearl barley, potato, celery, carrots, scallions, red kidney beans, parmesan

Taken from cookeatshare.com/recipes/barley-vegetable-chowder-79094 (may not work)