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Quick veggie and barley soup
Quick veggie and barley soup

Before you jump to Quick veggie and barley soup recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

Healthy eating helps bring about a feeling of well being. Whenever we eat more healthy snacks and a lesser amount of of the bad ones we typically feel much better. A salad tends to make us feel much better than a piece of pizza (physically anyway). Choosing healthier food choices can be difficult when it’s snack time. You can spend hours at the supermarket searching for the perfect snack foods to make you feel healthy. Here are a few healthy snacks that can be used when you need a fast pick me up.

If you might be looking for a speedy snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch. When you require a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains present in white bread.

A large assortment of instant health snacks is easily accessible. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to quick veggie and barley soup recipe. You can have quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you do it.

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

Since it can be hard to find good quality vegetables at this time of year, I kept things simple and used a. This vegan vegetable barley soup recipe is rich with flavor and quick enough for a weeknight meal. This recipe (and most vegetable barley soup recipes) use pearl barley. Pearl barley is a processed Brown those onions in the Instant Pot using the saute function. Add the rest of the veggies and saute.

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