Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, quick veggie and barley soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stir in the water, broth, barley, bay leaf and seasonings. The crunchy and chewy texture of barley is warming and comforting in this easy homemade vegetarian barley and vegetable soup recipe. Great recipe for Quick veggie and barley soup.

Quick veggie and barley soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Quick veggie and barley soup is something that I’ve loved my whole life. They are nice and they look fantastic.

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

In addition, soups like this vegetable barley soup are high in fiber and liquid, meaning that a hearty bowl will help you stay fuller for longer + not spike your blood sugar. 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. This Vegetable Barley Soup Recipe is made in my Power Quick Pot.

Steps 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 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. Pour the vegetable broth into a large pot.

So that is going to wrap it up with this special food quick veggie and barley soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!