Quick veggie and barley soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, quick veggie and barley soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Save time and buy groceries online from Amazon.co.uk Heat the butter in a pan and add all of the veg. Here is how you achieve it. Add the frozen soup vegetables, tomatoes with juices, broth and barley. Here is how you cook it.

Quick veggie and barley soup is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Quick veggie and barley soup is something that I have loved my whole life.

To begin with this recipe, we have to 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. Take 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. Take 3 tbs chopped fresh dill
  8. Make ready 1 tsp dried celery seeds
  9. Make ready 1⁄4-1⁄3 cup Job's tears or barley (I used Job's tears)
  10. Get 1 tbs or so olive oil
  11. Prepare Corn starch slurry (1 tbs each corn starch and water)
  12. Take To taste, salt and pepper

The rich tomato broth is to-die for! Add the barley, cubed potatoes, tomato paste, and give a good stir. Then add the vegetable broth, a good pinch of salt and pepper. This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy.

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.

Then add the vegetable broth, a good pinch of salt and pepper. 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. Gently heat the olive oil in a large saucepan. Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs.

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