Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, quick veggie and barley soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
You'll love the chewy texture of barley in this easy barley vegetable soup recipe. This simple homemade soup is low in fat, vegetarian, and vegan. Stir in the water, broth, barley, bay leaf and seasonings.
Quick veggie and barley soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Quick veggie and barley soup is something that I’ve loved my whole life.
To begin with this 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 cook it.
The ingredients needed to make Quick veggie and barley soup:
- Take 1 cup or so chopped celery
- Prepare 1 cup or so chopped onion
- Prepare 1 cup or so chopped carrots
- Make ready 1 cube stock (I used Kallo garlic and herb)
- Prepare 1/2 liter water
- Take 1 tbs tomato paste
- Get 3 tbs chopped fresh dill
- Get 1 tsp dried celery seeds
- Get 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Get 1 tbs or so olive oil
- Get Corn starch slurry (1 tbs each corn starch and water)
- Make ready To taste, salt and pepper
Skip to primary navigation; Skip to main content; Skip to primary sidebar; Jersey Girl Cooks. Home; About; Recipe Index; Adventures; Contact; Nav Social Menu Easy to make and delicious. Quick Beef & Barley Soup Great winter soup for a cold night. Pros: Easy to make tastes great even better the next day!
Instructions 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.
This barley soup is filling, contains very simple ingredients that are common and readily available. Initially, I made it spontaneously with ingredients that I had in my pantry at that time. This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week! With fall coming and school back in session (or getting close!), we're loving all the cozy, healthy soups!
So that’s going to wrap it up for this special food quick veggie and barley soup recipe. Thanks so much for reading. I am 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
