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Before you jump to Quick veggie and barley soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
Remember when the only people who cared about the environment were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won't be able to fix the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Keep reading for some approaches to go green and save energy, generally in the kitchen.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models which might be more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen on its own provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not that tough. Mostly, all it requires is a little bit of common sense.
We hope you got insight from reading it, now let's go back to quick veggie and barley soup recipe. You can have quick veggie and barley soup using 12 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Quick veggie and barley soup:
- Prepare 1 cup of or so chopped celery.
- Get 1 cup of or so chopped onion.
- Prepare 1 cup of or so chopped carrots.
- Prepare 1 cube of stock (I used Kallo garlic and herb).
- You need 1/2 liter of water.
- Take 1 tbs of tomato paste.
- Use 3 tbs of chopped fresh dill.
- You need 1 tsp of dried celery seeds.
- Take 1/4-1/3 cup of Job's tears or barley (I used Job's tears).
- Use 1 tbs of or so olive oil.
- Use of Corn starch slurry (1 tbs each corn starch and water).
- Prepare of To taste, salt and pepper.
Steps to make Quick veggie and barley soup:
- Rinse off barley or Job's tears, then put in a sauce pan and cover with water by a few inches. Bring to a boil and then let simmer for 45 minutes or so (I cook the grain separately so it doesn't absorb all the liquid in the soup)..
- In a bowl, dissolve the stock cube in the 1/2 liter of water and set aside..
- In large sauce pan, saute the celery, onion, and carrots in the olive oil over medium heat..
- When the veggie mix is softened, add in the stock, tomato paste, and celery seeds. Bring to a boil, and then let simmer..
- After ten minutes, add the dill and the corn starch slurry. Stir to make sure the slurry is thoroughly mixed..
- Let the soup simmer another ten minutes or so until it achieves desired consistency (mine was thickened just a bit - runny but not watery)..
- Remove from heat and season to taste..
- When barley/Job's tears are done (should be mostly soft, maybe a little al dente), strain to eliminate excess water and then add to the soup. Reheat if necessary and serve..
Since it can be hard to find good quality vegetables at this time of year, I kept things simple and used a. This vegan vegetable barley soup recipe is rich with flavor and quick enough for a weeknight meal. This recipe (and most vegetable barley soup recipes) use pearl barley. Pearl barley is a processed Brown those onions in the Instant Pot using the saute function. Add the rest of the veggies and saute.
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