INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP
Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g
HEARTY VEGETABLE BARLEY SOUP
My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
HEARTY VEGAN VEGETABLE BARLEY SOUP
This is a rich minestrone-style totally vegan soup. I listed the veggies that I most often use, but you can really toss in any of your favorites.
Provided by Ex-Pat Mama
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
- Add all remaining fresh and canned vegetables.
- Pour broth over all and bring to a boil.
- Add the barley and spices to the boiling soup.
- Lower heat and simmer for 60 minutes.
- Add water as needed if the soup becomes too thick.
Nutrition Facts : Calories 196.5, Fat 5.6, SaturatedFat 0.8, Sodium 1536, Carbohydrate 32, Fiber 8.6, Sugar 6.7, Protein 7.2
BARLEY VEGETABLE SOUP
Make and share this Barley Vegetable Soup recipe from Food.com.
Provided by petlover
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in soup pot.
- Chop all vegetables and cook in oil- over medium heat until soft- about 15 minutes.
- Add salt, pepper, thyme, mushrooms and barley-cook for one minute.
- Add chicken broth and bring to a boil.
- Reduce to a simmer for 45 minutes.
- Add frozen peas and bring to a boil again then reduce to a simmer for an additional 20 minutes.
- Serve .
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