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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 Helping Your Heart with Food.
You already know that you should have a healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you have to adopt a good and healthy lifestyle and exercise regularly. Still, are you aware that there are several foods that have been proven to help you improve the health of your heart? In the following paragraphs, you will find out which foods are beneficial for your heart.
Fish is perhaps the healthiest food you can eat. You may already be aware of this since you’ve likely been told to ensure that you consume fish at least twice a week. This is especially true for individuals whose hearts are unhealthy. Know that fish is high in Omega 3s which are what helps break down and turn unhealthy cholesterol into good energy. Eat fish twice per week.
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We hope you got insight from reading it, now let’s go back to quick veggie and barley soup recipe. To make quick veggie and barley soup you only need 12 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Quick veggie and barley soup:
- Prepare 1 cup or so chopped celery
- You need 1 cup or so chopped onion
- Prepare 1 cup or so chopped carrots
- Take 1 cube stock (I used Kallo garlic and herb)
- Provide 1/2 liter water
- Provide 1 tbs tomato paste
- Get 3 tbs chopped fresh dill
- Provide 1 tsp dried celery seeds
- Provide 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- Get 1 tbs or so olive oil
- Provide Corn starch slurry (1 tbs each corn starch and water)
- Prepare 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.
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