Veggie barley soup
Super Quick Vegetable Barley Soup
Make this healthy vegetarian soup in 15 minutes!
Keyword vegetable barley soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
1 tablespoon olive oil
1 small yellow onion, peeled and chopped
2 carrots, peeled and chopped
16 ounces frozen soup vegetables
14 ounce can fire roasted tomatoes
32 ounces vegetable broth or stock
½ cup quick cooking barley
salt and pepper, to taste
Set the Power Quick Pot to saute. Once it is hot, add the oil, onion and carrots. Saute for 5 minutes or until vegetables are soft.
Add the frozen soup vegetables, tomatoes with juices, broth and barley. Set the Power Quick pot to pressure cooker and a custom time of 7 minutes on med.
Once soup has completed cooking time, slowly release pressure for 5 minutes. Remove lid and season with salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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