This Vegetable Barley Soup Recipe is made in my Power Quick Pot. A comforting but healthy vegan meal will be on your table in 15 minutes! Instructions for stovetop or any Instant pot are included too.
This is a sponsored post with Tri Star Products. As usual, all opinions are my own.
This home cook has a new kitchen toy to play with! Tri Star Products sent me a brand new Power Quick Pot several weeks ago and I can't seem to stop playing. I have made everything from potato leek soup to pulled pork to a seven pound turkey breast. Can you imagine cooking a whole turkey breast in 40 minutes?
Since my daughter stopped home from college, I figured I'd make her some containers of soup to take back with her. She is a vegetarian so Vegetable Barley Soup was her choice. This soup recipe also happens to be vegan. It reheats up well in the microwave and can be stored in the freezer too.
The Power Quick Pot is Amazing!
I want to tell you more about this multi- purpose pot. Several months ago, I had the opportunity to be in the audience for an informercial taping for the Power Quick Pot. It included a celebrity chef cook off hosted by Kimberly Locke. The four chefs were Monti Carlo, Rock Harper, Jenny Behm and Ryan Scott. They did a wonderful job in creating some tasty dishes using this amazing appliance.
The lucky audience (yes, me!) got to be taste testers and judge the competition. The chefs were challenged to create recipes using the Power Quick Pot with themes such as dinner entrées, create a meal in one minute prep time, frozen to fabulous and a desserts category. I did some serious eating and it was all delicious!
The celebrity chefs used many of the different cooking functions to create all their dishes. I am now cooking with my Power Quick Pot and love the versatility of being able to cook anything I want in it. It's very easy to use as it has one-touch cooking settings and I love cooking food fast! Like I said before, a large turkey breast was made in 40 minutes. The pressure cooker function allows me to cook food fast but also make healthy dishes by preserving nutrients. It's a great way to cook vegetables. Last, but not least, clean-up is super easy. And who doesn't love that?
Order Your Power Quick Pot
If you would like to order one of these super appliances CLICK HERE. You can also get lots of great cooking tips and recipes from their website or by following on their Facebook page or Instagram .
So check out my Vegetable Barley Soup recipe. Now let me go cook something for dinner in 15 minutes! So healthy but so comforting.
Super Quick Vegetable Barley Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and chopped
- 2 carrots, peeled and chopped
- 16 ounces frozen soup vegetables
- 14 ounce can fire roasted tomatoes
- 32 ounces vegetable broth or stock
- ½ cup quick cooking barley
- salt and pepper, to taste
Instructions
- Set the Power Quick Pot to saute. Once it is hot, add the oil, onion and carrots. Saute for 5 minutes or until vegetables are soft.
- Add the frozen soup vegetables, tomatoes with juices, broth and barley. Set the Power Quick pot to pressure cooker and a custom time of 7 minutes on med.
- Once soup has completed cooking time, slowly release pressure for 5 minutes. Remove lid and season with salt and pepper to taste.
Notes
Nutrition
Aditi Wardhan Singh
I love my instant pot and the power pot seems to do that and a lot more. This soup would be perfect for winter days ...
Patricia @ Grab a Plate
I definitely need to try this in my IP! I love any soup with barley, and this looks wonderful!
Annette Dattilo
Yum! the perfect season for soup! And I think I need one of those quick pots too, so versatile.
Peachy @ The Peach Kitchen
That looks like something every mom has to have in their kitchen!!!
Sandi
I love anything that makes getting dinner ready quicker. I will have to check it out.
Corinne
So easy and really yummy! Thanks for the recipe.
Lindsay Cotter
Comfort food for the win! Will be so good for dinner on a cold night!
Toni | Boulder Locavore
I really love how comforting it looks! So yummy!
Renee Schouten
Hi There,
Can I do this recipe on my stovetop?
Renee
lisa
Hi Renee. Yes, you can! Follow the instructions but instead of cooking for 7 minutes, after putting everything in the pot (on med high heat), cook for about 10 minutes or until mixture comes to a boil. Lower heat and simmer for about 15 more minutes or until barley is cooked and vegetables are tender. I am going to create an on the stove top version since you are not the only person that asked for the instructions. Happy cooking!
Miriam
Thanks for the stovetop version!
Alison
This was super yummy! It’s always so nice to find an easy and super tasty vegan recipe! I love the use of frozen veggies, I used a bag of organic carrots peas corn and green beans. I also added a few other things, Besides the onion and carrots I also added a few stalks of celery. I used slightly less barley and doubled the vegetable broth, Along with adding some smoked paprika, cumin, oregano, Basil and parsley. Even though I added extra broth and used slightly less barley, it was almost like a stew at the end, I ended up adding some water. It was great! So yummy. Definitely keeping this to make again! Super easy go to soup! Thanks for such a great easy and tasty recipe! Do you have other vegan recipes on your blog? Wink wink 😊
lisa
Thanks for the kind comments. I do have some more vegan recipes....here are a few https://www.jerseygirlcooks.com/category/vegan/ . Many of my salad recipes are vegan...you just have to search through them.
Jennifer
This sounds so good!
Do you have instructions for slow cooker method?
lisa
I have not made this recipe in the slow cooker. I'm sure you could try it and adjust the time accordingly. Make sure NOT to use quick cooking barley and I would think it would take about 6 to 8 hours on low. Good luck!