- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 290.6
- Total Fat: 13.9 g
- Cholesterol: 46.9 mg
- Sodium: 162.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.9 g
- Protein: 16.1 g
Pressure Cooker beef barley soupSubmitted by: PHRASER
IntroductionFairly hearty. Add extra water to make it soupier if you prefer. Fairly hearty. Add extra water to make it soupier if you prefer.
Basil, 1 tsp
Pepper, black, 1 tsp
Salt, 0.25 tsp
Thyme, fresh, 1 tsp
Rosemary, 1 tbsp
Grapeseed Oil, 1 tsp
Carrots, raw, 3 medium, cut into 1 inch chunks
Celery, raw, 2 stalk, large , sliced
Garlic, 1 clove minced
Onions, raw, 1 large, chopped
Potato, waxy or gen purpose, 1 large , chopped into 1 inch chunks
Ground beef, lean, 500 g
Water, tap, 4.50 cup
whole peeled tomatoes in juice, 800 gram(s)
Pearl Barley, , 90 gram(s)
Add barley, tinned tomatoes in juice, 2 cups of water. Put lid on, bring to pressure, cook 10 minutes.
While it's cooking, prepare remaining ingredients (chop vegetables etc).
Release pressure, add all remaining ingredients except the remaining water and salt.
Bring to pressure, cook another 10 minutes.
Release pressure, add salt (to taste) and remaining water.
8 servings of about 400g each. Stores several days in the fridge, but doesn't freeze well.