Barley-Root Vegetable Chowder

Ingredients

• 4 cups beef stock reduced-sodium
• 4 cups water
• 1/2 cup pearl barley
• 1 each celeriac root peeled and cut into 1/2-inch pieces
• 1 each turnip peeled and cut into 1/2-inch pieces
• 1 each rutabaga (swede) peeled and cut into 1/2-inch pieces
• 1 each carrots peeled and cut into 1/2-inch pieces
• 1 each parsnips peeled and cut into 1/2-inch pieces
• 1 cup cabbage chopped
• 1 each onions peeled and cut into 1/2-inch pieces
• 2 each tomatoes chopped
• 1 each bay leaves
• 1 teaspoon salt
• 1/2 teaspoon sage dried
• 1/2 teaspoon thyme dried
• 1 pinch black pepper freshly ground