Instant Pot Vegetable Barley Soup
Easy, best and simple, this Instant Pot Vegetable Barley Soup is perfect soup for busy weeknight dinners. It is Vegan, rich, wholesome, nutritious and flavorful. All you need is few ingredients and less than 45 minutes, and your comforting dinner is ready!
Detailed Recipe of Instant Pot Vegetable Barley Soup
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Barley Vegetable Soup | Vegetarian one pot barley soup recipe | Healthy Soup Recipe
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BARLEY VEGETABLE SOUP
Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women
Barley, a member of the grass family, is a major cereal grain. Barley grain is a staple in Tibetan cuisine. Soup prepared with barley and other vegetables is tasty and healthy.
INGREDIENTS:
Barley ½ cup
Water 3 cups
Butter ½ tsp
Garlic(chopped) ¼ tsp
French beans(chopped) 1 tsp
Carrots(chopped) 1 tsp
Cabbage(chopped) 1 tsp
Green chillies 1-2 nos
Salt To taste
Coriander leaves(chopped) 1 tsp
METHOD:
1. Soak barley in water and boil it, later separate water and barley.
2. Heat butter in a pan, add garlic, French beans, carrots, cabbage, green chillies, salt, cooked barley and saute it, cook vegetable until it is slightly cooked.
3. Add barley water and boil it. Once it come to slightly thick consistency, transfer into soup bowl by removing green chillies.
4. Now garnish with coriander leaves and serve it hot.
Mashawa Afghan Vegetarian Barley Soup Recipe
It is cold this time of year and Mirriam has yet another soup recipe. This vegetarian barley soup recipe Mashawa is an Afghan staple.
This soup recipe has beans, barley, lentils, and lots of flavor. You don't need meet!
Mirriam tells you a little more about Afghanistan, her family, and also why Afghani is just money, not a person.
Mirriam recommends a pressure cooker for this recipe as, with any beans recipe, pressure cookers can reduce your cooking time substantially.
Here are two pressure cookers that Mirriam recommends:
Here is the Mashawa recipe:
We hope you enjoy this delicious vegetarian soup.
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Mirriam is on Twitter @mirriam71
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Weight Loss Barley Vegetable Soup #shorts - Hearty Recipes
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Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
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JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
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