BARLEY VEGETABLE SOUP
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Barley, a member of the grass family, is a major cereal grain. Barley grain is a staple in Tibetan cuisine. Soup prepared with barley and other vegetables is tasty and healthy.
INGREDIENTS:
Barley ½ cup
Water 3 cups
Butter ½ tsp
Garlic(chopped) ¼ tsp
French beans(chopped) 1 tsp
Carrots(chopped) 1 tsp
Cabbage(chopped) 1 tsp
Green chillies 1-2 nos
Salt To taste
Coriander leaves(chopped) 1 tsp
METHOD:
1. Soak barley in water and boil it, later separate water and barley.
2. Heat butter in a pan, add garlic, French beans, carrots, cabbage, green chillies, salt, cooked barley and saute it, cook vegetable until it is slightly cooked.
3. Add barley water and boil it. Once it come to slightly thick consistency, transfer into soup bowl by removing green chillies.
4. Now garnish with coriander leaves and serve it hot.
Adzuki Beans Soup with Pearl Barley and Kale (VEGAN)
This delicious adzuki beans soup with pearl barley and kale is naturally vegan and incredibly filling. It's packed with tons of flavour, texture and colour, and it's super easy to throw together for a quick midweek meal.
Follow the recipe at:
Vegan Barley Soup | Vegetables Barley Soup | Barley soup is healthy, nutritious & delicious
This easy vegan vegetable barley soup is healthy, nutritious and delicious.
It is a great fall or winter meal and good for weight loss.
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All Recipes:
Written recipe:
Ingredients:
2 tbsp oil
4 - 5 garlic cloves
1 medium yellow onion
1 large potato
1 carrot
2 small celery stalks
1/2 cup red bell pepper
1/2 cup yellow bell pepper
1 tsp pepper
1 tbsp paprika
Salt to taste
6 - 8 cups vegetable stock
2 tbsp tomato paste
100g barley
1 cup pre-cooked kidney beans
1/2 tsp dried thyme
Method:
Heat the oil in a pan, add garlic and sauté.
Next, add onion and sauté the onion until soft and translucent.
Add the potato, carrot, celery, red bell pepper, yellow bell pepper and stir well.
Now, add freshly ground pepper, paprika, salt and mix well.
Cover & cook for 5 minutes on medium heat.
After 5 minutes, add vegetable stock, tomato paste, barley mix well.
Add pre-cooking kidney beans and stir well.
Cover and turn the heat up to medium-high, and bring the soup to a boil.
Reduce the heat to medium-low, stir occasionally and cook until barley is tender.
Now, add dried thyme, mix well and simmer for a minute.
Serve hot.
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Easy Healthy Vegan Lentil & Barley Soup in the Instant Pot
Vegan Lentil & Barley Soup
Ingredients
1TB coconut oil or olive oil
1/2 cup lentils
1/2 cup barley
2 medium yellow potatoes
2 medium carrots
1 medium or large zuchinni
1 medium yellow or white onion
1 celery stalk
2-3 garlic cloves
2 cubes vegetable bullion (the organic gourmet suggested)
6 cups water
1/4 tsp dried thyme
1/4 tsp of ground sage
2-3 bay leaves
Pinch of salt
Pinch of pepper
Directions
Set Instant Pot to autee setting. Drop in the coconut oil. While heating, dice the yellow onion, garlic, carrots, and celery. Add the onion and sautee for a minute. Add chopped garlic, carrots, and celery. Sautee for another minute or until onions are soft and transparent. Add 6 cups of water. Change Instant Pot setting to Pressure Cook for 20 minutes. Chop potatoes and zucchini to preferred size. Add potatoes and zucchini, along with 1/2 cup of lentils and 1/2 cup of barley to the Instant Pot. Drop in bullion cubes and seasonings. Cover and let timer begin pressurized cooking. After the first 20 minute timer, let the soup sit in the pot and cook longer while letting the pressure naturally release. After 20 minutes hit the steam release button to allow the last of the pressure release. Open and taste for any last seasoning adjustments. Serve with lemon wedge, sriracha, and fresh chopped cilantro.
Healthy Vegetable Barley Soup Recipe
#healthysoup This is a one-pot, vegetarian pearl barley soup recipe. It is a healthy, low-calorie soup packed with vegetables. Be sure to watch the video! #barleysoup #vegansoup
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