Recipe for Barley-Vegetable Chowder


6 cup chicken broth or water
1/2 cup barley,short grain rice or
1/2 cup orzo (rice shape pasta)
1 medium all purpose potato
1 medium white turnip
1 each rib celery
2 large carrots
4 each scallions
1 bunch escarole or romaine lettuce
1 can white cannellini beans
1 teaspoon salt, or to taste
1/2 teaspoon black pepper


1. Put broth and barley in a large pot. Bring to a simmer. 2. Add each vegetable as you prepare it. Peel and dice vegetables till desired small size. 3. Bring broth to a boil, reduce heat, cover and simmer gently 30 minutes. 4. Meanwhile thinly slice scallions, rinse and coarsely chop escarole. 5. Add beans with their liquid and salt and pepper to soup. Cover and simmer 15 minutes longer. Add escarole and scallions and simmer until wilted about 2 minutes.

Makes 12 cups, 4-6 servings.

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