Easiest Way to Prepare Appetizing Quick veggie and barley soup

Quick veggie and barley soup. Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter! Some people find that potatoes change in texture slightly when frozen and thawed, but it's not. This garden veggie barley soup is loaded with a mix of fresh and frozen veggies and barley.

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.. Pot Vegetable Barley Soup is a quick and easy recipe to enjoy a wholesome and nutritious soup. You can cook Quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Quick veggie and barley soup

1. It's 1 cup of or so chopped celery.
2. It's 1 cup of or so chopped onion.
3. Prepare 1 cup of or so chopped carrots.
4. Prepare 1 cube of stock (I used Kallo garlic and herb).
5. Prepare 1/2 liter of water.
6. You need 1 tbs of tomato paste.
7. Prepare 3 tbs of chopped fresh dill.
8. You need 1 tsp of dried celery seeds.
9. Prepare 1/4-1/3 cup of Job's tears or barley (I used Job's tears).
10. You need 1 tbs of or so olive oil.
11. It's of Corn starch slurry (1 tbs each corn starch and water).
12. Prepare of To taste, salt and pepper.

How to make Instant Pot Vegetable Barley Soup? On sautee mode of the Instant Pot cook some Generously season with dried thyme, salt, and pepper. Finally, add water and veggie or chicken. Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both healthy and filling.

Quick veggie and barley soup step by step

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..

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. 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.

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