Barley-Vegetable Chowder from Monday-to-Friday Cookbook by Michele Urvater
Cook a batch of this soup on a winter night when you are in need of sustenance but barely have the energy to boil water. The barley with beans is both nutritious and satisfying. A portion of this r...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Ladle
- Grater
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- Salt and freshly ground black pepper Grated Parmesan cheese (optional)
- 1 bunch escarole or romaine lettuce
- 1 can (16 to 19 ounces) white cannellini beans
- 6 scallions (green onions)
- 2 to 3 carrots
- 1 medium-size boiling potato
- ½ cup pearl barley, short-grain white rice, or orzo
- 1 rib celery
- 1 medium-size white turnip
- 6 cups chicken broth or water
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