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

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. 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.

Quick veggie and barley soup is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Quick veggie and barley soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

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 cook it.

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. Take 1 cube stock (I used Kallo garlic and herb)
5. Make ready 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. Prepare 1/4-1/3 cup Job's tears or barley (I used Job's tears)
10. Get 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

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 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.

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.

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. Loaded with veggies, this is a stick-to-your ribs hearty beef soup with barley made in your Instant Pot®. Serve with lots of crusty bread and enjoy! The only barley I have in my area is quick cooking barley and I think it needed the extra for thickness.

So that’s going to wrap it up for this exceptional food quick veggie and barley soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!