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Vegetable Barley Soup

Prep Time10 mins
Cook Time40 mins
Course: Soup
Keyword: barley, vegan, vegetables, whole food plant-based
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!