Quick veggie and barley soup. Enjoy Our Deliciously Crafted Well Yes!® Tomato and Barley Soup Today. Does vegetable barley soup freeze well? Allow the soup to cool, then transfer it to freezer safe containers, such as these glass ones (affiliate link).
One tip: be sure to use pearl barley, not quick-cooking barley. If you use quick-cooking barley, it will be finished cooking before your veggies are ready (no bueno). Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. You can cook Quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Quick veggie and barley soup
- You need 1 cup of or so chopped celery.
- You need 1 cup of or so chopped onion.
- You need 1 cup of or so chopped carrots.
- Prepare 1 cube of stock (I used Kallo garlic and herb).
- Prepare 1/2 liter of water.
- It's 1 tbs of tomato paste.
- Prepare 3 tbs of chopped fresh dill.
- It's 1 tsp of dried celery seeds.
- Prepare 1/4-1/3 cup of Job's tears or barley (I used Job's tears).
- You need 1 tbs of or so olive oil.
- Prepare of Corn starch slurry (1 tbs each corn starch and water).
- You need of To taste, salt and pepper.
This week I'm bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables.
Quick veggie and barley soup instructions
- 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..
It's a healthy meal that is perfect for making ahead for a busy week! With fall coming and school back in session (or getting close!), we're loving all the cozy, healthy soups! Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.
