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

Quick veggie and barley soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Quick veggie and barley soup is something which I’ve loved my whole life.

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 get started with this recipe, we must first prepare a few components. You can have quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Quick veggie and barley soup:

1. Make ready or so chopped celery
2. Prepare or so chopped onion
3. Prepare or so chopped carrots
4. Make ready stock (I used Kallo garlic and herb)
5. Take water
6. Take tomato paste
7. Make ready chopped fresh dill
8. Get dried celery seeds
9. Make ready Job's tears or barley (I used Job's tears)
10. Get or so olive oil
11. Take Corn starch slurry (1 tbs each corn starch and water)
12. Make ready To taste, salt and pepper

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. Add barley and bay leaf during the last hour of cooking.

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.

Remove meat, and chop into bite-size pieces. Also, almost all the frozen mixed veggies in the store have carrots already in them–obviously you don't need to add fresh carrots if. This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either. Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Hearty vegan barley soup is LOADED with vegetables like tomatoes, potatoes, spinach, corn, carrots, green peas, and barley.

So that’s going to wrap it up with this simple food quick veggie and barley soup recipe. Thank you very much for reading. I am sure 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 family, colleague and friends. Thank you for reading. Go on get cooking!