Best Barley Vegetable Chowder Recipes

Vegetable, Barley and Chicken Chowder image

Provided by Elizabeth Johnson

Yield Serves 8 to 10

Number Of Ingredients 14

4 cups canned vegetable broth
1-28-ounce can Italian-style tomatoes with juices
3 cups water
3 cups chopped onions
4 large carrots, chopped
1 10-ounce package frozen corn kernels
1 large red bell pepper, chopped
1 cup frozen baby lima beans
2 celery stalks, chopped
1/4 cup lentils
1/4 cup pearl barley
1/4 cup green split peas
1-1/2 tablespoons dried rubbed sage
2 cups diced cooked chicken

Steps:

Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.

Barley Vegetable Chowder image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

6 cups chicken broth or water
1/2 cup pearl barley
1 medium size boiling potato
1 medium size white turnip
1 rib celery
2 to 3 carrots
6 scallions
16 ounce can red kidney beans, drained and rinsed
1 bunch escarole or romaine lettuce
Grated Parmesan or pesto topping, optional
Salt and pepper

Steps:

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.