Quick veggie and barley soup
Quick veggie and barley soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, quick veggie and barley soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Quick veggie and barley soup is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Quick veggie and barley soup is something that I have loved my entire life. They are fine and they look fantastic.

Vegetable Barley Soup is packed with vegetables and barley that's both healthful and soul-satisfying! This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want - green beans.

To begin with this particular recipe, we must first prepare a few components. You can have quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Quick veggie and barley soup:
  1. Make ready 1 cup or so chopped celery
  2. Get 1 cup or so chopped onion
  3. Get 1 cup or so chopped carrots
  4. Make ready 1 cube stock (I used Kallo garlic and herb)
  5. Make ready 1/2 liter water
  6. Prepare 1 tbs tomato paste
  7. Make ready 3 tbs chopped fresh dill
  8. Make ready 1 tsp dried celery seeds
  9. Take 1/4-1/3 cup Job's tears or barley (I used Job's tears)
  10. Get 1 tbs or so olive oil
  11. Get Corn starch slurry (1 tbs each corn starch and water)
  12. Prepare To taste, salt and pepper

If you use quick-cooking barley, it will be finished cooking before your veggies are ready (no bueno). Since it can be hard to find good quality vegetables at this time of year, I kept things simple and used a. Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces.

Steps to make Quick veggie and barley soup:
  1. Rinse off barley or Job's tears, then put in a sauce pan and cover with water by a few inches. Bring to a boil and then let simmer for 45 minutes or so (I cook the grain separately so it doesn't absorb all the liquid in the soup).
  2. In a bowl, dissolve the stock cube in the 1/2 liter of water and set aside.
  3. In large sauce pan, saute the celery, onion, and carrots in the olive oil over medium heat.
  4. When the veggie mix is softened, add in the stock, tomato paste, and celery seeds. Bring to a boil, and then let simmer.
  5. After ten minutes, add the dill and the corn starch slurry. Stir to make sure the slurry is thoroughly mixed.
  6. Let the soup simmer another ten minutes or so until it achieves desired consistency (mine was thickened just a bit - runny but not watery).
  7. Remove from heat and season to taste.
  8. When barley/Job's tears are done (should be mostly soft, maybe a little al dente), strain to eliminate excess water and then add to the soup. Reheat if necessary and serve.

Also, almost all the frozen mixed veggies in the store have carrots already in them–obviously you don't need to add fresh carrots if.. Pot Vegetable Barley Soup is a quick and easy recipe to enjoy a wholesome and nutritious soup. How to make Instant Pot Vegetable Barley Soup? On sautee mode of the Instant Pot cook some Generously season with dried thyme, salt, and pepper. Finally, add water and veggie or chicken.

So that is going to wrap it up for this special food quick veggie and barley soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!