Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, quick veggie and barley soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Quick veggie and barley soup is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Quick veggie and barley soup is something which I’ve loved my whole life.
Stir in the water, broth, barley, bay leaf and seasonings. Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. This week I'm bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor.
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 it.
The ingredients needed to make Quick veggie and barley soup:
- Make ready 1 cup or so chopped celery
- Prepare 1 cup or so chopped onion
- Make ready 1 cup or so chopped carrots
- Take 1 cube stock (I used Kallo garlic and herb)
- Make ready 1/2 liter water
- Prepare 1 tbs tomato paste
- Get 3 tbs chopped fresh dill
- Make ready 1 tsp dried celery seeds
- Get 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Prepare 1 tbs or so olive oil
- Prepare Corn starch slurry (1 tbs each corn starch and water)
- Take To taste, salt and pepper
Does vegetable barley soup freeze well? Allow the soup to cool, then transfer it to freezer safe containers, such as these glass ones (affiliate link). Tomatoes, basil, and oregano give this thick Vegetable Barley Soup a yummy Italian flavor, and the combination of vegetables, chickpeas, and barley make it stick-to-your-ribs filling! One tip: be sure to use pearl barley, not quick-cooking barley.
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.
If you use quick-cooking barley, it will be finished cooking before your veggies are ready (no bueno). This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week! With fall coming and school back in session (or getting close!), we're loving all the cozy, healthy soups! Remove from heat and stir in dill weed.
So that’s going to wrap it up with this exceptional food quick veggie and barley soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
