Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive 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.
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.
Quick veggie and barley soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Quick veggie and barley soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Quick veggie and barley soup:
- Make ready 1 cup or so chopped celery
- Get 1 cup or so chopped onion
- Take 1 cup or so chopped carrots
- Prepare 1 cube stock (I used Kallo garlic and herb)
- Get 1/2 liter water
- Prepare 1 tbs tomato paste
- Take 3 tbs chopped fresh dill
- Prepare 1 tsp dried celery seeds
- Make ready 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Get 1 tbs or so olive oil
- Prepare Corn starch slurry (1 tbs each corn starch and water)
- Make ready To taste, salt and pepper
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®. 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.
Steps 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.
Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both healthy and filling. 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. This Barley Vegetable Soup recipe easy to make, veggie-packed, and super healthy.
So that’s going to wrap it up for this exceptional food quick veggie and barley soup recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
