Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, barley and vegetables soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Barley and Vegetables soup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Barley and Vegetables soup is something which I have loved my whole life. They’re nice and they look wonderful.
Read Customer Reviews & Find Best Sellers. Stir in the water, broth, barley, bay leaf and seasonings. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Pour the vegetable broth into a large pot.
To get started with this recipe, we must prepare a few components. You can cook barley and vegetables soup using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Barley and Vegetables soup:
- Get 300 grm Barley
- Take 1 onion nicely chopped
- Take 3 garlic cloves nicely chopped
- Take 1 red chiili nicely chopped
- Take 1 medium size carrot nicely chopped
- Make ready 1 tomato nicely chopped
- Prepare 3/4 cup mixed pepper(green,red,yellow)
- Get 2 tsp french beans nicely chopped
- Take 2 tsp fresh frozen green peas
- Take 2 tsp boiled sweet corn
- Prepare 3 tsp nicely chopped fresh corriender
- Take 1 tsp spring onion use only green part
- Make ready 1/4 tsp black pepper powder
- Make ready 1/4 tsp red chiili flakes
- Prepare 2 tsp oil for cooking
- Prepare 2 cup Vegetables stocks
- Take to taste Salt
A delicious soup that warms and fills on a cold day. Barley is very nutritious and is often used as a staple in hearty soups. This soup can be made ahead of eating; in fact, it improves with keeping and is ideal if you can make a day ahead of serving. Prepare the soup, let it cool and transfer it to single-serving, airtight freezer containers.
Instructions to make Barley and Vegetables soup:
- First boil the Barley and soaked it atleast for 5 hours in water,use only double amount of water of Barley, because this water use in our next step
- After 5 hours,add some salt in soaked Barley and cook it for 10 minutes on gas(remind that don't over cook the Barley seeds
- Now heat oil in a pan,add chopped garlic,after 30 seconds add chopped onion,when onion is light pink in colour,then add nicely chopped carrot and tomato and mix now add some Vegetables stocks mix and cook
- Now add chopped french beans and red chilli and cook for a minute
- Now add mixed and chopped pepper,salt,black pepper powder and chilli flakes and mix and cook it again for 1 minute
- Now add boiled corn and green peas,already boiled Barley with water mix,close the lid and again cook for 2 minutes
- When it's cook nicely,add nicely chopped fresh corriender and green part of spring onion
- Now winter special hot soup is ready to serve,sprinkle some red chilli flakes and black pepper powder and serve
- Now transfer soup in soup bowl and serve hot in winter
- Don't overcook the bajra seeds,and not use more water to cook bajra
This soup can be made ahead of eating; in fact, it improves with keeping and is ideal if you can make a day ahead of serving. Prepare the soup, let it cool and transfer it to single-serving, airtight freezer containers. Freeze them for toting to lunch, or for super-quick dinners. In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two. Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer.
So that’s going to wrap it up for this exceptional food barley and vegetables soup recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
