Hey everyone, it’s me, Dave, 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Quick veggie and barley soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Quick veggie and barley soup is something which I have loved my entire life.
Vegetable Barley Soup is packed with vegetables and barley that's both healthful and soul-satisfying! This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want - green beans.
To get started with this recipe, we must first prepare a few components. You can cook quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Quick veggie and barley soup:
- Prepare 1 cup or so chopped celery
- Prepare 1 cup or so chopped onion
- Prepare 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
- Prepare 3 tbs chopped fresh dill
- Prepare 1 tsp dried celery seeds
- Prepare 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Get 1 tbs or so olive oil
- Make ready Corn starch slurry (1 tbs each corn starch and water)
- Make ready To taste, salt and pepper
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. Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.
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.
Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®. Easy to change the veggies in this dish and make it your own. Adding beans spinach or lentils would all be great. My girlfriend just told me to take it away.
So that’s going to wrap this up for this exceptional food quick veggie and barley soup recipe. Thank you very much for your time. I’m confident that you will 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. Thanks again for reading. Go on get cooking!
