Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, quick veggie and barley soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Quick veggie and barley soup is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Quick veggie and barley soup is something which I have loved my whole life.

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? This Barley Vegetable Soup recipe easy to make, veggie-packed, and super healthy.

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

Prepare this delicious grain in a healthy. This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either. Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Loaded with veggies, this is a stick-to-your ribs hearty beef soup with barley made in your Instant 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.

Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Loaded with veggies, this is a stick-to-your ribs hearty beef soup with barley made in your Instant Pot®. 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.

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