Super Quick Vegetable Barley Soup
Make this healthy vegetarian soup in 15 minutes in your instant pot or pressure cooker! Stovetop version is also included in the notes.
Servings: 6
Calories: 163kcal
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
Stovetop Version: 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.
Nutrition
Calories: 163kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Sodium: 758mg | Potassium: 289mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7820IU | Vitamin C: 11.1mg | Calcium: 53mg | Iron: 1.5mg