VEGETABLE, BARLEY AND CHICKEN CHOWDER

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Vegetable, Barley and Chicken Chowder image

Provided by Elizabeth Johnson

Categories     Soup/Stew     Bean     Chicken     Poultry     Vegetable     Barley     Celery     Corn     Lima Bean     Carrot     Summer     Bon Appétit     California

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.

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