Beef Barley Vegetable Soup (Instant Pot version)
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Beef Barley Vegetable Soup (Instant Pot version) calories by ingredient
Introduction
Tasty, hearty soup for the Instant Pot Tasty, hearty soup for the Instant PotNumber of Servings: 7
Ingredients
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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)
Directions
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.
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