Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, quick veggie and barley soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Quick veggie and barley soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Quick veggie and barley soup is something that I have loved my whole life.

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To get started with this recipe, we must prepare a few ingredients. You can cook 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. Make ready 1 cup or so chopped celery
  2. Make ready 1 cup or so chopped onion
  3. Prepare 1 cup or so chopped carrots
  4. Make ready 1 cube stock (I used Kallo garlic and herb)
  5. Take 1/2 liter water
  6. Take 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. Prepare 1 tbs or so olive oil
  11. Take Corn starch slurry (1 tbs each corn starch and water)
  12. Make ready To taste, salt and pepper

Stir in the water, broth, barley, bay leaf and seasonings. 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. Set the Power Quick Pot to saute.

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.

It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again. 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. Remove from heat and stir in dill weed.

So that’s going to wrap this up for this special food quick veggie and barley soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!