Lunch: Vegetable, Barley and Chicken Chowder

Recipe by /contributors/elizabeth-johnson If you have cooked lamb, beef, or turkey on hand, use it instead of the chicken.

This recipe includes superfoods such as:

Barley

Ingredients

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

Instructions

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.

Share Vegetable, Barley and Chicken Chowder

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Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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