Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, quick veggie and barley soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Quick veggie and barley soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Quick veggie and barley soup is something which I have loved my whole life.
Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter! Some people find that potatoes change in texture slightly when frozen and thawed, but it's not. This garden veggie barley soup is loaded with a mix of fresh and frozen veggies and barley.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 1 cup or so chopped celery
- Get 1 cup or so chopped onion
- Get 1 cup or so chopped carrots
- Make ready 1 cube stock (I used Kallo garlic and herb)
- Prepare 1/2 liter water
- Get 1 tbs tomato paste
- Prepare 3 tbs chopped fresh dill
- Get 1 tsp dried celery seeds
- Take 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Make ready 1 tbs or so olive oil
- Get Corn starch slurry (1 tbs each corn starch and water)
- Take To taste, salt and pepper
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. Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both healthy and filling.
Instructions to make Quick veggie and barley soup:
- 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).
- In a bowl, dissolve the stock cube in the 1/2 liter of water and set aside.
- In large sauce pan, saute the celery, onion, and carrots in the olive oil over medium heat.
- When the veggie mix is softened, add in the stock, tomato paste, and celery seeds. Bring to a boil, and then let simmer.
- After ten minutes, add the dill and the corn starch slurry. Stir to make sure the slurry is thoroughly mixed.
- Let the soup simmer another ten minutes or so until it achieves desired consistency (mine was thickened just a bit - runny but not watery).
- Remove from heat and season to taste.
- 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.
A meal in itself, you can add just about any veggies you want. If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of. Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. Barley is high in fibre, great source of Iron, folate and Magnesium. It helps in lowering cholesterol as well.
So that is going to wrap this up with this special food quick veggie and barley soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
