Recipe: Delicious 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.

Full of veggies and heart-healthy whole grains and low in sodium, this tasty version of a. Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both healthy and filling. You can have Quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Quick veggie and barley soup

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

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. 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).

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..

Since it can be hard to find good quality vegetables at this time of year, I kept things simple and used a. 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. My girlfriend just told me to take it away.

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