Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Quick veggie and barley soup. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Quick veggie and barley soup Recipe. This garden veggie barley soup is loaded with a mix of fresh and frozen veggies and barley. This quick and healthy soup will be one of your new.
You can cook Quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Quick veggie and barley soup
- Prepare 1 cup of or so chopped celery.
- Make ready 1 cup of or so chopped onion.
- You need 1 cup of or so chopped carrots.
- Make ready 1 cube of stock (I used Kallo garlic and herb).
- Prepare 1/2 liter of water.
- Make ready 1 tbs of tomato paste.
- Make ready 3 tbs of chopped fresh dill.
- It’s 1 tsp of dried celery seeds.
- Make ready 1/4-1/3 cup of Job's tears or barley (I used Job's tears).
- You need 1 tbs of or so olive oil.
- It’s of Corn starch slurry (1 tbs each corn starch and water).
- It’s of To taste, salt and pepper.
Barley is high in fibre, great source of Iron, folate and Magnesium.It helps in lowering cholesterol as well.Prepare this delicious grain in a healthy.Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both healthy and filling.
Quick veggie and barley soup instructions
- 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 Vegetable Soup recipe easy to make, veggie-packed, and super healthy.If you use quick-cooking barley, it will be finished cooking before your veggies are ready (no bueno).Since it can be hard to find good quality vegetables at this time of year, I kept things simple and used a.
A meal in itself, you can add just about any veggies you want.If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of.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.Bring to slow boil, then reduce to a simmer.
