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Before you jump to Quick veggie and barley soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Consuming Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to quick veggie and barley soup recipe. You can cook quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Quick veggie and barley soup:
- Prepare 1 cup or so chopped celery
- Get 1 cup or so chopped onion
- Provide 1 cup or so chopped carrots
- Provide 1 cube stock (I used Kallo garlic and herb)
- You need 1/2 liter water
- You need 1 tbs tomato paste
- Provide 3 tbs chopped fresh dill
- Take 1 tsp dried celery seeds
- Take 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- You need 1 tbs or so olive oil
- You need Corn starch slurry (1 tbs each corn starch and water)
- Use To taste, salt and pepper
Instructions to make Quick veggie and barley soup:
- 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).
- In a bowl, dissolve the stock cube in the 1/2 liter of water and set aside.
- In large sauce pan, saute the celery, onion, and carrots in the olive oil over medium heat.
- When the veggie mix is softened, add in the stock, tomato paste, and celery seeds. Bring to a boil, and then let simmer.
- After ten minutes, add the dill and the corn starch slurry. Stir to make sure the slurry is thoroughly mixed.
- Let the soup simmer another ten minutes or so until it achieves desired consistency (mine was thickened just a bit - runny but not watery).
- Remove from heat and season to taste.
- 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.
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