Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, quick veggie and barley soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Say Yes to Our Vegetarian Soups Crafted for Sippable Satisfaction. The crunchy and chewy texture of barley is warming and comforting in this easy homemade vegetarian barley and vegetable soup recipe. My barley soup recipe is definitely healthy— it's loaded with plant-based nutrients like vitamins, minerals, protein, and fiber.

Quick veggie and barley soup is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Quick veggie and barley soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Quick veggie and barley soup:
  1. Get 1 cup or so chopped celery
  2. Prepare 1 cup or so chopped onion
  3. Get 1 cup or so chopped carrots
  4. Prepare 1 cube stock (I used Kallo garlic and herb)
  5. Prepare 1/2 liter water
  6. Prepare 1 tbs tomato paste
  7. Make ready 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. Get 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

I usually thicken soups with a roux but her doctor said no dairy so I used corn starch instead. It didn't suck so I thought I'd share it. Add broth, water, salt, and pepper; heat to boiling over high heat. In a large dutch oven, saute the diced onion and sliced celery in vegetable broth over medium heat until soft.

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.

This Vegetable Barley Soup Recipe is made in my Power Quick Pot. This is a sponsored post with Tri Star Products. As usual, all opinions are my own. 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.

So that is going to wrap it up for this special food quick veggie and barley soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!