Pearl Barley Soup with Leek and Potatoes (VEGAN)
Hearty and comforting, this pearl barley soup with leek and potatoes is easy to make and low in calories. Fresh thyme and rosemary make this chunky vegan barley soup extra flavourful, and you can enjoy a steaming bowl on its own or with some crusty bread for an extra satisfying 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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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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Barley and Mushroom Soup || Healthy & Vegan recipe
How to make barley and mushroom soup, An easy & healthy recipe for barley and mushroom soup.
This soup is perfect for a cool winter day. Enjoy :)
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Chicken Vegetables Soup Recipe:
FULL RECIPE:
INGREDIENTS:
2/3 cup pearl barley, washed
2 medium potatoes, peeled
1 medium onion
2 garlic cloves
10 Champignon mushrooms
150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
2 medium carrots, peeled
1 celery leaf
1/4 bunch of parsley
Salt and black pepper- as much as you like
2 tablespoons olive oil
Warm water- to the soup
INSTRUCTIONS:
1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.
COMMENTS/ UPGRADES:
• The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
• If you do not have Shimeji mushrooms, you can replace with shiitake mushrooms or Champignon mushrooms.
• You can add chopped coriander to the soup.
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Recipe Vegetarian Barley-Vegetable Soup
Recipe - Vegetarian Barley-Vegetable Soup
INGREDIENTS:
●1/4 cup butter
●2 medium onions , peeled and chopped
●2 carrots , diced
●2 stalks celery , sliced 1/4-inch thick
●2 quarts water
●1 lb tomato , chopped
●2 teaspoons salt
●1 teaspoon dried basil
●1/2 teaspoon dried thyme
●1/2 teaspoon ground black pepper
●1 cup pearl barley
●2 cups frozen green beans
●2 tablespoons chopped fresh dill weed
Vegetable Barley Soup | वेजिटेबल बार्ली सूप | Healthy Recipe | Sanjeev Kapoor Khazana
A healthy broth made from a bunch of exotic veggies, wholesome barley that’s just mildly spicy, means full nutrition guaranteed.
VEGETABLE BARLEY SOUP
Ingredients
½ cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
¼ cup chopped pumpkin
1 cup cooked barley
1½ tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish
Method
1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and sauté till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.
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Instant Pot Vegetable Barley Soup
Easy, best and simple, this Instant Pot Vegetable Barley Soup is perfect soup for busy weeknight dinners. It is Vegan, rich, wholesome, nutritious and flavorful. All you need is few ingredients and less than 45 minutes, and your comforting dinner is ready!
Detailed Recipe of Instant Pot Vegetable Barley Soup
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