Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, quick veggie and barley soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Quick veggie and barley soup is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Quick veggie and barley soup is something that I have loved my whole life.
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? Vegetable Barley Soup is packed with vegetables and barley that's both healthful and soul-satisfying!
To get started with this particular recipe, we have to prepare a few ingredients. 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
- Make ready 1 cup or so chopped carrots
- Take 1 cube stock (I used Kallo garlic and herb)
- Take 1/2 liter water
- Make ready 1 tbs tomato paste
- Take 3 tbs chopped fresh dill
- Get 1 tsp dried celery seeds
- Make ready 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Prepare 1 tbs or so olive oil
- Get Corn starch slurry (1 tbs each corn starch and water)
- Prepare To taste, salt and pepper
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). Since it can be hard to find good quality vegetables at this time of year, I kept things simple and used a.
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.
Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Also, almost all the frozen mixed veggies in the store have carrots already in them–obviously you don't need to add fresh carrots if. This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either. Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree.
So that’s going to wrap it up with this special food quick veggie and barley soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
