Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, quick veggie and barley soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Quick veggie and barley soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Quick veggie and barley soup is something that I’ve loved my whole life. They are nice and they look wonderful.

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 get started with this 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:
  1. Take 1 cup or so chopped celery
  2. Make ready 1 cup or so chopped onion
  3. Get 1 cup or so chopped carrots
  4. Get 1 cube stock (I used Kallo garlic and herb)
  5. Get 1/2 liter water
  6. Get 1 tbs tomato paste
  7. Get 3 tbs chopped fresh dill
  8. Take 1 tsp dried celery seeds
  9. Get 1/4-1/3 cup Job's tears or barley (I used Job's tears)
  10. Take 1 tbs or so olive oil
  11. Take Corn starch slurry (1 tbs each corn starch and water)
  12. 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:
  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.

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’s going to wrap this up with this special 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 interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!