Vegetable Barley Soup Recipe
Hearty, and delicious Barley Soup loaded with veggies and flavorful broth, all cooked in one Instant Pot for a comforting chili night family dinner. This soup is everything you desire from a good v...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chefdehome.com.
Cooking tools:
- Pressure cooker
- Dutch oven
- Heavy-bottom pan
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Ladle
- Airtight container
- Refrigerator
- Freezer
- Microwave
- Oven
- Stockpot
- Colander
- Can opener
- Mixing bowl
- Spoon
- Kitchen timer
Ingredients
- 1/2 Cup Barley
- 1 1/2 Cups Mix Vegetables, 1/2 cup corn, 2 carrots and 1 celery stalks, diced
- 1 Cup Butternut Squash, diced, frozen
- 1/4 Bunch Kale, 3-4 sprigs, hard stems removed, sliced to thin ribbons, or use spinach
- 1/2 Cup Yellow Onion, small diced
- 1/2 tbsp Garlic, 3-4 cloves, minced
- 1 tbsp Olive Oil
- 16 Oz Tomatoes, canned stewed tomatoes with juice
- 1 tsp Oregano
- 1 tsp Basil
- 2 tbsp Red Wine Vinegar, adjust to taste
- 1/4 tsp Chili Flakes
- 6 Cups Vegetable Stock, low-sodium
- Salt and Black Pepper, adjust to taste
- Fresh Herbs, for garnish
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