During the busy week, it’s nice to make a pot of soup for dinner. You can have it for dinner one night, then save the rest for lunches during the week.
The soup I made today is full of veggies! Lots of vitamins and fiber to build up your immune system. The vegetable are sauteed in water and liquid aminos instead of using oil. Although oil is tasty, it’s pretty much stripped of nutritional value when it’s processed.
I made this soup in my instant pot but you can make it on the stove top as well.
Vegetable Barley Soup
Prep Time10 mins
Cook Time40 mins
Servings: 6
Ingredients
- 4 carrots, peeled and diced/sliced
- 4 celery ribs, chopped I also chop the leaves and put those in
- 1 zucchini, diced
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tbsp water for sauteing vegetables
- 1 tbsp Braggs liquid aminos (or soy sauce) for sauteing vegetables
- 1 14 .5 oz can diced tomatoes, organic, no salt added
- 1 can garbanzo beans, drained and rinsed
- 32 oz container of vegetable stock
- 1 cup water (use 3 cups if you like a thinner soup)
- 1 cup quick cooking barely
- 2 bay leaves (remove before serving)
- salt and pepper to taste
Instructions
- If you are using an instant pot set on saute and add carrots, celery, zucchini, shallots, garlic, water and aminos (or soy sauce).
- saute for 7-10 minutes, until veggies are starting to get tender.
- Add the diced tomatoes, seasoning, garbanzo beans, vegetable stock, water, barley, bay leaves, salt (Himalayan sea salt) and pepper.
- Set instant pot on soup setting for 15 min.
- When it is finished do a quick release.
- Remove bay leaves, and serve. Enjoy!
- If you are using stovetop add carrots, celery, zucchini, shallots, garlic, water and aminos (or soy sauce) to a soup pot over medium-high heat.
- Saute for 7-10 minutes, until veggies are starting to get tender.
- Add the diced tomatoes, seasoning, garbanzo beans, vegetable stock, water, barley, bay leaves, salt (Himalayan sea salt) and pepper.
- Simmer for 25-30 min.
- Remove bay leaves and serve. Enjoy!