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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 Choosing Fast Food That’s Good For You.
Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some value to this. Once in a while, though, you absolutely do not want to make an entire meal for your family or even just for yourself. Once in a while you only want to visit the drive through while you are on your way home and finish the day. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet program? This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their selections. Here’s how it’s possible to eat healthfully while you are at a fast food place.
Choose the drive through according to whether it has better options available. Arby’s by way of example, isn’t going to provide burgers. You could consume roast beef sandwiches, wraps and salads instead. Wendy’s, not surprisingly, is known for its square burgers, nevertheless the menu there has lots of wholesome choices like salad, potatoes and chili. Most fast food dining places will not stoop to the harmful lows seen at McDonalds.
Logic states that that one of the best ways to stay balanced is to avoid the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a number of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Often the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to quick veggie and barley soup recipe. To cook quick veggie and barley soup you only need 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Quick veggie and barley soup:
- Get 1 cup or so chopped celery
- Take 1 cup or so chopped onion
- Prepare 1 cup or so chopped carrots
- Get 1 cube stock (I used Kallo garlic and herb)
- Get 1/2 liter water
- Take 1 tbs tomato paste
- Use 3 tbs chopped fresh dill
- Get 1 tsp dried celery seeds
- Use 1/4-1/3 cup Job's tears or barley (I used Job's tears)
- You need 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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