Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it’s Jim, welcome to my recipe page. 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’m gonna make it a little bit tasty. 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 current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Quick veggie and barley soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started 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 cook it.

The ingredients needed to make Quick veggie and barley soup:
  1. Get 1 cup or so chopped celery
  2. Get 1 cup or so chopped onion
  3. Make ready 1 cup or so chopped carrots
  4. Take 1 cube stock (I used Kallo garlic and herb)
  5. Get 1/2 liter water
  6. Take 1 tbs tomato paste
  7. Take 3 tbs chopped fresh dill
  8. Prepare 1 tsp dried celery seeds
  9. Get 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. Take 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.

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.

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 this up for this special food quick veggie and barley soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at 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!