Quick veggie and barley soup
Quick veggie and barley soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, quick veggie and barley soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. Warm up with a bowl of this hearty Beef Barley Vegetable Soup. Full of veggies and heart-healthy whole grains and low in sodium, this tasty version of a.

Quick veggie and barley soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, 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.

To get started with this recipe, we must prepare a few components. You can cook 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. Make ready 1 cup or so chopped celery
  2. Make ready 1 cup or so chopped onion
  3. Prepare 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. Take 1 tbs tomato paste
  7. Make ready 3 tbs chopped fresh dill
  8. Prepare 1 tsp dried celery seeds
  9. Prepare 1/4-1/3 cup Job's tears or barley (I used Job's tears)
  10. Prepare 1 tbs or so olive oil
  11. Prepare Corn starch slurry (1 tbs each corn starch and water)
  12. Make ready To taste, salt and pepper

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. Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.

Instructions 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.

Easy to change the veggies in this dish and make it your own. Adding beans spinach or lentils would all be great. My girlfriend just told me to take it away. Hearty vegan barley soup is LOADED with vegetables like tomatoes, potatoes, spinach, corn, carrots, green peas, and barley. This easy vegan barley soup is made with a mix of fresh vegetables, frozen vegetables, and pantry ingredients.

So that is going to wrap this up with this special food quick veggie and barley soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!