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Receta Barley Vegetable Chowder

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Raciónes: 4

Ingredientes

Cost per serving $1.77 view details

Direcciones

  1. Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat. Add in 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.
  2. 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.
  3. Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
  4. Add in the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 min longer. Add in the escarole and scallions and simmer till wilted, about 2 min.
  5. Adjust the seasoning and serve very warm with grated Parmesan on the side.
  6. This recipe yields 4 to 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 623g
Recipe makes 4 servings
Calories 271  
Calories from Fat 14 5%
Total Fat 1.55g 2%
Saturated Fat 0.37g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 967mg 40%
Potassium 1027mg 29%
Total Carbs 51.31g 14%
Dietary Fiber 14.5g 48%
Sugars 5.64g 4%
Protein 14.05g 22%
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