Healthy Vegetable Barley Soup

Nutrition values are AI-estimated based on ingredients.

• Approximately 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon chopped celery stalks
• 1/4 cup chopped red onion
• A small sprig fresh thyme
• 1/4 cup diced carrots
• 1/4 cup diced zucchini
• 1/4 cup sliced mushrooms
• 1/4 cup green peas
• 1 bay leaf
• 2 teaspoons dried oregano
• 1/2 cup pearl barley
• 1 vegetable stock cube
• Approx. 4-5 cups water or vegetable broth
• A handful fresh spinach or kale

1. 1Add about two tablespoons of olive oil to the Instant Pot, followed by one tablespoon of minced garlic, one tablespoon of chopped celery stalks, a quarter cup of finely diced red onion, and a small sprig of fresh thyme, then sauté until fragrant while stirring with a wooden spoon.
2. 2Next, add a quarter cup each of diced carrots, diced zucchini, sliced mushrooms, and green peas to the pot, then incorporate a single bay leaf and approximately two teaspoons of dried oregano for seasoning.
3. 3Add half a cup of pearl barley to the mixture, drop in a vegetable stock cube, and pour in enough water or vegetable broth to fully immerse all ingredients, then give the mixture a final stir to combine everything.
4. 4Close and seal the Instant Pot lid, then pressure cook the contents for 20 minutes.
5. 5After the pressure cooking cycle is complete, open the lid, add a handful of fresh spinach or kale leaves to the hot soup, and stir until they wilt from the residual heat.

These instructions are our analysis of the original video. Watch on YouTube →