Vegetable Barley Soup

Quick and Easy Vegetable Barley Soup in the Instant Pot

About

• Prep time 30 - 40 minutes.
• Serves: 4 - 8

Ingredients

• 3/4 cup pearl barley
• 1 tbsp cooking oil
• 1 tbsp minced onion rehydrated
• 2 tsp minced garlic
• 2 carrots peeled and diced
• 1/2 red pepper diced (or more)
• 1 1/2 cup edamame beans.
• 1 tsp thyme
• salt and pepper
• 8 cups vegetable stock

Directions

• Put instant pot on saute and add 1 tbsp oil.
• When hot, add 1 tbsp rehydrated minced onion, cook for a few minutes to brown.
• Add 2 tsp minced garlic and cook for just a minute.
• Turn off saute mode.
• Add rest of ingredients.
  • 2 carrots
  • 1/2 sweet pepper
  • 1 1/2 cup edamame beans
  • 1 tsp thyme
  • salt and pepper
  • 8 cups vegetable stock
• Set pressure cook for 20 - 25 minutes depending on how well done you like your barley. I found it was still chewy after 20 minutes and quick release, 20 minutes and 5 - 10 minute natural release might be fine too.

Nutrition

220 Kcal.

Notes

• the original recipe called for 4 cups vegetable stock + 2 cups of water, I used 6 of vegetable broth, and while tasty, it could have been thinner, hence I’ve upped it to 8.
• If you like a wider variety of vegetables, you could definitely replace a carrot with a stick of celery.
• The original recipe said 4 servings, but we got closer to 6 and could definitely do 8 especially with any bread.

Originally from WachWhatYouEat.