Lima Bean, Barley & Vegetable Soup

3 Tbsp. Olive oil, Divided
1 1/2 c. onion, chopped
4 ribs celery, sliced
4 c. low-sodium chicken or vegetable broth
4 c. water
1 - 28oz can diced tomatoes with juice
1 1/4 tsp. dried Italian herb blend
1 c. dried BABY lima beans
1/2 c. pearl barley
1 small bunch Kale, stems thinly sliced, leaves coursely chopped.
Salt to taste
1 - 2 Tbsp. Balsamic Vinegar
2/3 c. grated Parmesan or Romano Cheese.

I found the beans took about an hour until they were fully cooked. You can add a protein source if you want...sausage is good in it.

Heat 2 tbsp. olive oil in a 6 qt. or larger pressure cooker.
Add onions and celery. Cook over a med-high heat until onions are lightly browned.
Pour broth, water and tomatoes into pot (Be careful about steam). Stir in dried beans, herbs, barley & kale stems.
Add Kale leaves and press then down into the liquid with a large spoon. Place whole carrots on top of Kale. You can cut them in half crosswise if they don't fit in whole.
Lock the lid in place and bring cooker up to high pressure (about 15 - 20 minutes.) Lower heat enough to maintain high pressure and set timer for 12 minutes.
Turn off heat and allow pressure to return to normal naturally. (about 10 minutes) Carefully remove lid when the pressure is at normal level.
Check beans for doneness by cutting a few of them in half. They should be one color throughout. If not, return pot to stove with lid removed and simmer until beans are fully cooked through. (don't overcook because they will turn to mush)
Slice the carrots into bite size pieces with a long knife. Add the final Tbsp. of oil and the balsamic vinegar to taste. Add half the grated cheese. Stir until blended. Serve remaining cheese to sprinkle on top if desired.

Serving Size: 6 - 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DBBDANFORD.