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!