RECIPE
Vegetable Barley Soup
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
A warm and comforting vegetable barley soup that can be cooked in a pressure cooker, instant pot or stove top. Made with simple, everyday ingredients and ready in less than an hour whichever method you choose.
5 Stars (19 Reviews)
servings
6
Scale
Ingredients
Optional
For the Instant Pot / Pressure Cooker Version:
Select saute mode on Instant Pot or pressure cooker. Heat the oil, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes.
Add everything else except for the corn kernels in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
Stir in the corn kernels. Set to high pressure for another 5 minutes. Release the steam.
Let the soup rest for a few minutes to allow it to thicken slightly. Serve with your favourite toppings (parmesan, crusty bread etc) and enjoy.
For the Stovetop Version:
Heat oil in a large pot on medium heat, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes.
Add everything else except for the corn kernels to the pot and bring to boil, then reduce to simmer for 20-30 minutes until the barley is cooked.
Add corn kernels to the pot and simmer until cooked, around 5 minutes. Serve with your favourite toppings (parmesan, crusty bread etc) and enjoy.
Notes
Ingredient Substitutions:
- Beans - I've made this with both chickpeas and cannellini beans and loved both. Feel free to add what you have on hand. I use tinned beans but if you'd prefer to use dry - go for it.
- Corn - I generally cut kernels off an uncooked cob to pop into this soup but you could easily sub for 1/2 a cup of frozen corn kernels.
- Grains - This soup lends itself well to substitutions, so feel free to try it with your favourite grain. I think farro would be wonderful.
- Vegetables - I almost always have green beans in the fridge so they were any easy choice to include in this soup. Feel free to experiment with whatever you have on hand - zucchini, frozen peas etc.
Storage - Store in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
Nutrition - Nutrition information is from a nutrition calculator and is based around one serve.
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Nutrition Facts
Amount Per Serving:
calories
252kcalcarbohydrates
43gprotein
10gsodium
94mgfiber
10gsugar
8g
