Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pearl barley veggie soup (antioxidant boosting and no oil). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pearl Barley Veggie Soup (antioxidant boosting and no oil) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Pearl Barley Veggie Soup (antioxidant boosting and no oil) is something which I have loved my whole life. They are nice and they look wonderful.

Pearl barley is a delicious grain that can be cooked simply in salted water. Serve it instead of rice with hearty stews. Instant Pot Barley Soup Recipe - Helpful Tips.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pearl barley veggie soup (antioxidant boosting and no oil) using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):

1. Make ready 1 medium Onion (1cm cubes)
2. Prepare 1 leek (4 cm thin strips)
3. Make ready 2 medium carrots (4cm thin strips)
4. Make ready 1 tomato (2cm chunks)
5. Take 1/2 small cabbage (3cm chunks)
6. Take 50 g puy lentils (rinsed)
7. Take 70 g pearl barley (rinsed)
8. Take 1 clove garlic
9. Get 1 tsp herbs (thyme)
10. Take 800-1000 ml filtered water or vegetable stock
11. Take 2 tsp vegetable bouillon (if not using vegetable stock)

Prepare this delicious grain in a healthy. Barley is a versatile grain, packed with vitamins, minerals and other beneficial plant compounds. Almost all forms of barley utilize the whole grain — except for pearl barley, which has been Additionally, barley packs lignans, a group of antioxidants linked to a lower risk of cancer and heart. Pearl Barley: I used pearl barley because it cooks quicker than hulled.

Steps to make Pearl Barley Veggie Soup (antioxidant boosting and no oil):

1. In a saucepan spread the chopped onions. Spread the garlic, leek and carrots on top, making layers of vegetables.
2. Heat the vegetables gently at low heat for about 10 minutes until they are tender.
3. Add the tomatoes, herbs, puy lentils and pearl barley. Add the stock or water and bouillon in the pan and bring to a boil (medium-low heat).
4. Lower the heat and simmer the soup for 25 to 30 minutes. Add the cabbage and simmer for further 10 minutes.
5. Serve the soup with a sprinkle of parsley, cheese or a drizzle of chilli oil.
6. *When using bouillon, I recommend using 1 tsp at a time, only adding the 2nd spoonful if needed. *Celery or green beans/French beans work well, too.

However, you can use either for this recipe. How to Make Vegan Barley Soup. First, cook the pearl barley according to the package instructions in a No, you don't have to use frozen veggies. Fresh vegetables will work perfectly too. Saute carrots, onions, leek and celery in a little oil for a few minutes.

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