Barley and Root Vegetable Chowder

Another one from EatingWell magazine. I can't wait to try this out with some crusty bread this rainy dreary evening!

• 4 cups reduced-sodium beef broth or vegetable broth
• 4 cups water
• 1/2 cup pearl barley
• 1 celery root (celeriac), peeled and cut into 1/2-inch pieces
• 1 turnip, peeled and cut into 1/2-inch pieces
• 1 rutabaga, peeled and cut into 1/2-inch pieces
• 1 carrot, peeled and cut into 1/2-inch pieces
• 1 parsnip, peeled, cored and cut into 1/2-inch pieces
• 1 cup chopped green cabbage
• 1 onion, cut into 1/2-inch pieces
• 2 tomatoes, chopped, or 1 15-ounce can diced tomatoes, with juice
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Pinch of freshly ground pepper

1. Bring broth and water to a boil in a Dutch oven. Add barley. Reduce heat, cover and simmer until the barley is tender, about 20 minutes.
2. Add celery root, turnip, rutabaga, carrot, parsnip, cabbage, onion, tomatoes, bay leaf, salt, sage, thyme and pepper and bring to a boil. Reduce heat to low, cover and simmer until all the vegetables are tender, about 30 minutes. Discard the bay leaf before serving.

NUTRITION INFORMATION: Per serving: 78 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrate; 4 g protein; 4 g fiber; 251 mg sodium; 372 mg potassium.
Nutrition bonus: Vitamin A (21% daily value), Vitamin C (28% dv).