There’s some chopping here, but once it’s done, this soup’s a snap. Choose your favorite vegetables, but try to include parsnips and carrots, as the latter add color as well as flavor.
- 1 tablespoon olive oil
- 1 medium onion, cut into small dice (1 cup)
- 1 large rib celery, cut into 1/4-inch dice (3/4 cup)
- 1 pound assorted root vegetables, such as parsnips, carrots, rutabaga and/or turnips, peeled and cut into 1/4-inch dice
- Freshly ground black pepper
- 6 cups low-sodium or homemade chicken broth
- 1/3 cup pearled barley
- 1 cup frozen sweet peas
- 4 ounces cooked ham, cut into 1/4-inch dice
- 3 tablespoons chopped chives
Heat the oil in a 4- to 6-quart pot over medium heat. Add the onion and celery; cook for 3 minutes, stirring, then add the diced root vegetables. Season with salt and pepper to taste. Cook, stirring, for 8 to 10 minutes, until the vegetables start to soften.
Stir in the broth and barley. Once the liquid begins bubbling at the edges, cover the pot and adjust the heat so the liquid maintains a little movement. Cook for 45 to 55 minutes or until the barley is done and the vegetables are tender.
Uncover; add the peas and ham. Cook for 5 minutes, stirring a few times, until the peas are tender. Stir in 2 tablespoons of the chives.
Divide among individual bowls; top each portion with a sprinkling of the remaining chives.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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