Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive 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.

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. 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? Make this delicious and simple to make veggie beef barley soup.

Quick veggie and barley soup is one of the most favored 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 fine and they look fantastic.

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

Serve with lots of crusty bread and enjoy! The only barley I have in my area is quick cooking barley and I think it needed the extra for thickness. Loved this recipe and I've loved every recipe from. This Barley Vegetable Soup recipe easy to make, veggie-packed, and super healthy.

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.

Loved this recipe and I've loved every recipe from. 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. Hearty, and delicious Barley Soup loaded with veggies and flavorful broth, all cooked in one Instant Pot for a comforting chili night family dinner.

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