Quick veggie and barley soup
Quick veggie and barley soup

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, quick veggie and barley soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Quick veggie and barley soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Quick veggie and barley soup is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Quick veggie and barley soup:
  1. Make ready 1 cup or so chopped celery
  2. Make ready 1 cup or so chopped onion
  3. Make ready 1 cup or so chopped carrots
  4. Get 1 cube stock (I used Kallo garlic and herb)
  5. Get 1/2 liter water
  6. Prepare 1 tbs tomato paste
  7. Take 3 tbs chopped fresh dill
  8. Get 1 tsp dried celery seeds
  9. Take 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. Take Corn starch slurry (1 tbs each corn starch and water)
  12. Prepare To taste, salt and pepper
Steps 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.

So that’s going to wrap this up for this exceptional food quick veggie and barley soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!