Step-by-Step Guide to Make Award-winning Quick veggie and barley soup

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, quick veggie and barley soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Quick veggie and barley soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Quick veggie and barley soup is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. 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 or so chopped celery
2. Get or so chopped onion
3. Get or so chopped carrots
4. Prepare stock (I used Kallo garlic and herb)
5. Get water
6. Prepare tomato paste
7. Get chopped fresh dill
8. Make ready dried celery seeds
9. Make ready Job's tears or barley (I used Job's tears)
10. Get or so olive oil
11. Prepare Corn starch slurry (1 tbs each corn starch and water)
12. Prepare 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.

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