veggie beef barley soup

Name: veggie beef barley soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 pound stew beef cut into cubes; salt and pepper; thyme freshly harvested from your quaint little herb patch; mirapoix (carrot celery onion; diced)3 cups total; two 14 oz or one 28 oz canned tomatoes; any frozen veggies you like 1.5 cups total; shredded cabbage 1/4 head; any other veggie you like (green leaf especcially good); pearl barley 1/2 cup raw

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 pound stew beef cut into cubessalt and pepperthyme freshly harvested from your quaint little herb patchmirapoix (carrot, celery, onion; diced)3 cups totaltwo 14 oz or one 28 oz canned tomatoesany frozen veggies you like 1.5 cups totalshredded cabbage 1/4 headany other veggie you like (green leaf especcially good)pearl barley 1/2 cup raw

Directions

Season beef with salt and pepper and thyme. in open pressure cooker, sear cubed beef in hot oil until brown all over. Add canned tomatoes and deglaze pan. Add 1-2 cups water and cook beef tomato mixture under pressure (15psi) for 8-10 minutes. Prep veggies as beef cooks. Release pressure and add barley and veggies (except tender veggies). Cook under pressure (15 psi) for 8-10 minutes. Release pressure and check the soup. Add salt/pepper if needed, add crushed red pepper if you like. Stir in any tender veggies like spinach, kale, chard.

Number of Servings: 6

Recipe submitted by SparkPeople user GLITTERKILLR.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving