Weight Loss Barley Vegetable Soup #shorts - Hearty Recipes
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Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
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JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
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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 | Mixed Sprout Soup | Monsoon ka Mazza | Episode 5 | Sanjeev Kapoor Khazana
Are you tired of trying to make your kids have healthy meals? Look no further, here are two wholesome soup recipes you can try to make vegetables a little more exciting and delicious.
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.
MIXED SPROUTS SOUP
Ingredients
2 cups mixed sprouts
1 tbsp oil
1 tbsp finely chopped garlic
1 large onion, roughly chopped
1 small carrot, peeled and roughly chopped
2 inch leek stalk, chopped
1 inch celery stick, chopped
Salt to taste
Crushed black peppercorns to taste
Spring onion green curls for garnish
Toasted garlic bread slices to serve
Method
1. Heat oil in a cooker. Add garlic and sauté till golden brown. Add onion, carrot, leek, celery, sprouts, salt, crushed black peppercorns and mix well. Cook for 1-2 minutes. Add 3 cups water and mix. Cook under pressure for 3-4 whistles.
2. Open the cooker once the pressure has reduced completely. Blend to a coarse mixture using an electric hand blender.
3. Add 1 cup water, mix and cook till the mixture comes to a boil. Switch the heat off.
4. Transfer the soup into serving bowls. Garnish with spring onion greens and serve hot with toasted garlic bread slices.
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Hearty Vegetable Barley Soup (meatless!)
Instant Pot Vegetable Barley Soup
Here’s an Instant Pot Vegetable Barley soup recipe that is packed with the wholesome goodness of veggies, and barley. #instantpot #vegansoup #barleysoup
Here is the detailed recipe link:
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Ingredients:
1¼ cup Pearled barley
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp black pepper powder
1 ½ cup vegetable chopped
2 garlic cloves minced
1 bayleaf
1 onion chopped
1 tbsp tomato paste
32 oz vegetable stock
2 cups water
salt to taste
1 tbsp olive oil