Recipe: Delicious Barley and Vegetables soup

Lilly McBride

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Recipe: Delicious Barley and Vegetables soup Delicious, fresh and tasty.

Barley and Vegetables soup. Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! 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.

This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy.

It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again.

Heat oil in a large heavy pot over medium-high heat.

You can cook Barley and Vegetables soup using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Barley and Vegetables soup

It’s 300 grm of Barley.
It’s 1 of onion nicely chopped.
Prepare 3 of garlic cloves nicely chopped.
It’s 1 of red chiili nicely chopped.
You need 1 of medium size carrot nicely chopped.
It’s 1 of tomato nicely chopped.
Prepare 3/4 cup of mixed pepper(green,red,yellow).
It’s 2 tsp of french beans nicely chopped.
Prepare 2 tsp of fresh frozen green peas.
It’s 2 tsp of boiled sweet corn.
Prepare 3 tsp of nicely chopped fresh corriender.
You need 1 tsp of spring onion use only green part.
It’s 1/4 tsp of black pepper powder.
Prepare 1/4 tsp of red chiili flakes.
Prepare 2 tsp of oil for cooking.
Prepare 2 cup of Vegetables stocks.
It’s to taste of 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.

This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling.

Barley and Vegetables soup step by step

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 dont 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 its 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.
Dont overcook the bajra seeds,and not use more water to cook bajra.

A meal in itself, you can add just about any veggies you want.

If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of a vegetarian bean and barley soup—you definitely won't be disappointed at all!

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.

A hearty beef and barley soup loaded with plenty of vegetables.