Vegetable Barley Soup Recipe
Cover and cook the vegetables for about 5 minutes until they begin to soften.
Vegetable barley soup recipe. I love crunchy vegetables in this soup. If you like a thinner soup add more water or reduce the barley to 1 2 cup. Add mushrooms onion and garlic.
This soup comes out very thick. Heat 1 tablespoon olive oil in a large stockpot set over medium high heat until shimmering. Heat the oil then add onion carrot celery and minced garlic and cook stirring regularly for 3 5 minutes photo 1.
Slow cooker combine the first eight ingredients. Bring to the boil then cover and simmer over medium low heat for 90 minutes. Cover and cook on high for 10 20 minutes or until heated through.
Bring to a boil over medium heat cover and simmer for 1 hour or until the liquid is absorbed. Season with garlic granules sugar salt pepper parsley curry powder paprika and vegetarian worcestershire sauce. How to make vegetable barley soup step by step pressure cooker instant pot instructions.
Adjust amount of veggies and seasonings to your family s taste. Add the barley carrots celery tomatoes zucchini garbanzo beans onion and bay leaves. Season with garlic powder sugar salt pepper parsley curry powder paprika and worcestershire sauce.
First select sauté mode on instant pot or pressure cooker. Return to a boil. What vegetables are best for vegetarian barley soup.