Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, quick veggie and barley soup. One of my favorites food recipes. For mine, I will 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 meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Quick veggie and barley soup is something which I have loved my whole life.

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. The beauty of this Vegetable Barley Soup is that it is extremely versatile. You can add just about any vegetable to this soup, which makes it great for using up odds and ends of vegetables in your What happens if you don't have veggie broth? Make this delicious and simple to make veggie beef barley soup.

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

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

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. This Barley Vegetable Soup recipe easy to make, veggie-packed, and super healthy. If you use quick-cooking barley, it will be finished cooking before your veggies are ready (no bueno).

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.

This Barley Vegetable Soup recipe easy to make, veggie-packed, and super healthy. 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. Loaded with veggies, this is a stick-to-your ribs hearty beef soup with barley made in your Instant Pot®. Serve with lots of crusty bread and enjoy!

So that’s going to wrap this up for this exceptional food quick veggie and barley soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!