Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, quick veggie and barley soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

This simple and satisfying vegetarian and vegan barley soup recipe is made with barley, carrots, cabbage, zucchini, and canned tomatoes, and seasoned with plenty of onion, garlic, fresh parsley or Italian seasonings and the savory flavor of bay leaves. The crunchy and chewy texture of barley is warming and comforting in this easy homemade. Stir in the water, broth, barley, bay leaf and seasonings.

Quick veggie and barley soup is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Quick veggie and barley soup is something that I’ve loved my whole life. They are fine and they look fantastic.

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 can achieve that.

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. Make ready 1 cup or so chopped carrots
  4. Get 1 cube stock (I used Kallo garlic and herb)
  5. Get 1/2 liter water
  6. Make ready 1 tbs tomato paste
  7. Prepare 3 tbs chopped fresh dill
  8. Prepare 1 tsp dried celery seeds
  9. Make ready 1/4-1/3 cup Job's tears or barley (I used Job's tears)
  10. Take 1 tbs or so olive oil
  11. Take Corn starch slurry (1 tbs each corn starch and water)
  12. Take To taste, salt and pepper

Add broth, water, salt, and pepper; heat to boiling over high heat. Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Set the Power Quick Pot to saute. Once it is hot, add the oil, onion and carrots.

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.

Add the frozen soup vegetables, tomatoes with juices, broth and barley. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily.

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