Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, quick veggie and barley soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Quick veggie and barley soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Quick veggie and barley soup is something which I’ve loved my entire life.
Vegetable Barley Soup is packed with vegetables and barley that's both healthful and soul-satisfying! This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want - green beans.
To get started with this particular recipe, we have to prepare a few ingredients. You can have quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Quick veggie and barley soup:
- Make ready 1 cup or so chopped celery
- Take 1 cup or so chopped onion
- Prepare 1 cup or so chopped carrots
- Get 1 cube stock (I used Kallo garlic and herb)
- Take 1/2 liter water
- Get 1 tbs tomato paste
- Prepare 3 tbs chopped fresh dill
- Get 1 tsp dried celery seeds
- Make ready 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Make ready 1 tbs or so olive oil
- Take Corn starch slurry (1 tbs each corn starch and water)
- Prepare To taste, salt and pepper
You can add just about any vegetable to this soup, which makes it great for using up odds and ends of vegetables in your What happens if you don't have veggie broth? Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®. Easy to change the veggies in this dish and make it your own. Adding beans spinach or lentils would all be great.
Instructions to make Quick veggie and barley soup:
- 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.
My girlfriend just told me to take it away. Hearty, and delicious Barley Soup loaded with veggies and flavorful broth, all cooked in one Instant Pot for a comforting chili night family dinner. In winters, such loaded soups are staple in our home. Specially when whole family wants a quick and hearty dinner. This is the best thing I like about my.
So that’s going to wrap this up for this exceptional food quick veggie and barley soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
