Quick veggie and barley soup
Quick veggie and barley soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, quick veggie and barley soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy. It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves.

Quick veggie and barley soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Quick veggie and barley soup is something that I’ve loved my entire life.

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

Add the frozen soup vegetables, tomatoes with juices, broth and barley. My barley soup recipe is definitely healthy— it's loaded with plant-based nutrients like vitamins, minerals, protein, and fiber. 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. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder.

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.

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. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain. Add broth, water, salt, and pepper; heat to boiling over high heat.

So that’s going to wrap it up for this special food quick veggie and barley soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!