Vegetable Barley Soup

Few weeks ago Beef Barely Soup was served for lunch in our school. Since I do not eat meat,  I started looking for vegetarian version of the same, and came upon a recipe on About.com. I made a few variations to the soup and cooked it in slow cooker. It turned out very well. It was a hearty meal.

Ingredients for 4 servings:

2 Tablespoon Olive oil
1 Onion, diced
2 Cloves garlic, minced
1 Carrot, peeled and diced
1 Zucchini, diced
2 Celery stalks, diced
1 small green pepper, diced
1/2 Cup diced or crushed tomatoes
1/4 Cup barley, washed and soaked for 4 hours

1/4 Cup white Navy beans, soaked for 4 hours
1 Cup water or vegetable broth
2 bay leaves
1/2 C fresh parsley, chopped
1 teaspoon fresh or dried thyme
1 teaspoon fresh or dried oregano
salt and pepper, to taste

Stovetop Method:

1. In a large stock pot, sauté onion, and garlic in olive oil, until onion is cooked.
2. Add the remaining ingredients and bring it to a slow simmer.
3. Cook till barley is soft, 30 minutes, or longer.
4. Remove bay leaf before serving.

Instant Pot Method:

1. Turn Instant Pot to sauté mode. Heat oil. Add onion and garlic. Cook for 2 minutes.

                                                        

2. Add the chopped vegetables and herbs.

                                                       

3. Add white beans and barley to the pot.

                          

4. Stir in crushed tomatoes.

                                        

5. Pour in 1 cup of broth. Add salt and pepper. Turn the pot off from sauté mode.

                                                             

6. Secure the lid to the pot to seal. Set the Instant Pot to Bean Chili mode (will be 30 minutes). 

                                                             

7. Quick release pressure, if you are in a hurry, or natural release pressure.

                                                             

8. Serve hot with rustic bread.

                                                

Note:

You can add other hardy vegetables to the soup.

I mixed 2 teaspoons better than bouillon vegetable base with water.
I added 1 cup vegetarian beef to the soup.