Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, quick veggie and barley soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Quick veggie and barley soup is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Quick veggie and barley soup is something that I have loved my whole life. They are fine and they look fantastic.

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap–and it doubles easily. The beauty of this Vegetable Barley Soup is that it is extremely versatile. 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?

To begin with this particular recipe, we have to prepare a few components. You can have 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. Prepare 1 cup or so chopped celery
2. Make ready 1 cup or so chopped onion
3. Get 1 cup or so chopped carrots
4. Make ready 1 cube stock (I used Kallo garlic and herb)
5. Get 1/2 liter water
6. Make ready 1 tbs tomato paste
7. Take 3 tbs chopped fresh dill
8. Take 1 tsp dried celery seeds
9. Make ready 1/4-1/3 cup Job's tears or barley (I used Job's tears)
10. Make ready 1 tbs or so olive oil
11. Make ready Corn starch slurry (1 tbs each corn starch and water)
12. Get To taste, salt and pepper

Prepare this delicious grain in a healthy. 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:

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.

My girlfriend just told me to take it away. 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. This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.

So that’s going to wrap it up with 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 is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!