Beef Barley Vegetable Soup (Instant Pot version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
7.6 cup Campbell's Beef Broth 3 large (7-1/4" to 8-1/2" long) Carrots, raw 0.5 parsnip (9" long) Parsnips 1 sweetpotato, 5" long Sweet potato .75 cup Barley, pearled, raw 1 large Onions, raw 3 clove Garlic 4 stalk, large (11"-12" long) Celery, raw 4 oz Boneless Stewing Beef--choice chuck 500 mL Water, tap 0.5 tsp thyme (dried)
Pre-cook barley half way before adding to other ingredients. Cook in pressure cooker.
Cook barley with 1.5 cups water, 10 minutes, in pressure cooker. Release. Cut beef into small chunks. Cut all vegetables into large spoon-sized chunks. Add all ingredients to the Instant Pot. Season with 2 tsp salt, and your preferred amount of pepper, and thyme. Set pot for 20 mins high pressure. Release or keep warm until needed.
Serving Size: Makes 7-8 large servings
Number of Servings: 7
Recipe submitted by SparkPeople user REDZWEENZ.
Cook barley with 1.5 cups water, 10 minutes, in pressure cooker. Release. Cut beef into small chunks. Cut all vegetables into large spoon-sized chunks. Add all ingredients to the Instant Pot. Season with 2 tsp salt, and your preferred amount of pepper, and thyme. Set pot for 20 mins high pressure. Release or keep warm until needed.
Serving Size: Makes 7-8 large servings
Number of Servings: 7
Recipe submitted by SparkPeople user REDZWEENZ.
Nutritional Info Amount Per Serving
- Calories: 201.3
- Total Fat: 3.3 g
- Cholesterol: 10.7 mg
- Sodium: 1,935.4 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 6.2 g
- Protein: 12.7 g