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Barley, zucchini, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot.
Ingredients
- 2 quarts vegetable broth
- 1 cup uncooked barley
- 1 (14.5 ounce) can canned diced tomatoes
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped
- 1 onion, chopped
- 1 cup frozen corn kernels
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Directions
Step 1
Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 209 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 1% |
| Sodium1117mg | 49% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber9g | 33% |
| Total Sugars10g | |
| Protein7g | |
| Vitamin C15mg | 74% |
| Calcium78mg | 6% |
| Iron3mg | 14% |
| Potassium470mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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