Barley-Vegetable Chowder
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Serves/Makes: 8
Ready in: 30-60 minutes
- 2 cans (14.5 ounce size) reduced-sodium vegetable broth, divided
- 2/3 cup barley
- non-stick cooking spray
- 2 small onions, chopped
- 1 leek, white part only, sliced
- 2 cloves garlic, minced
- 1 cup fresh or frozen lima beans
- 1 cup fresh or frozen whole kernel corn
- 1 cup finely chopped cabbage
- 2 medium carrots, sliced
- 1 teaspoon dried savory leaves
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 2 tablespoons flour
- 1/2 cup fat-free milk
- salt and pepper, to taste
Heat half a can of broth to boiling in a small saucepan. Stir in barley and let stand for 15 to 30 minutes. Spray a large saucepan with cooking spray and heat over medium heat until hot. Saute onions, leek, and garlic until tender, about 5 minutes. Add remaining vegetables and herbs and saute for 2 to 3 minutes. Add remaining 1 1/2 cans broth and barley mixture, then heat to boiling. Reduce heat and simmer covered until barley is tender, about 20 minutes. Heat chowder to boiling. Mix flour and milk and stir into chowder. Boil, stirring constantly, until thickened. Discard bay leaf and season to taste with salt and pepper.
Recipe Source: cdkitchen.com
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