Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, quick veggie and barley soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Quick veggie and barley soup is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Quick veggie and barley soup is something which I have loved my entire life. They are fine and they look wonderful.

Browse new releases, best sellers or classics & Find your next favourite book You can cut down on the cooking time by using quick cooking barley. In this recipe, we're using the quick cooking barley. Yet you can totally use the other one if you have the time.

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

Set the Power Quick Pot to saute. Once it is hot, add the oil, onion and carrots. Add the frozen soup vegetables, tomatoes with juices, broth and barley. Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

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 broth, water, salt, and pepper; heat to boiling over high heat. Gently heat the olive oil in a large saucepan. Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs. Vegetable and Pearl Barley Soup - Comforting and healthy vegetable-packed soup with pearl barley and delicious fresh flavours. Each week I like to get at least one batch of soup made up.

So that is going to wrap it up with this special food quick veggie and barley soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!