Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, quick veggie and barley soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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? This Barley Vegetable Soup recipe easy to make, veggie-packed, and super healthy.

Quick veggie and barley soup is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. 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 have to first prepare a few ingredients. 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:
  1. Make ready 1 cup or so chopped celery
  2. Get 1 cup or so chopped onion
  3. Get 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. Get 1 tbs tomato paste
  7. Get 3 tbs chopped fresh dill
  8. Make ready 1 tsp dried celery seeds
  9. Make ready 1/4-1/3 cup Job's tears or barley (I used Job's tears)
  10. Prepare 1 tbs or so olive oil
  11. Prepare Corn starch slurry (1 tbs each corn starch and water)
  12. Take 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.

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