BARLEY VEGETABLE CHOWDER

Barley Vegetable Chowder image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

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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.